Prep
20 Minutes
Total
45 Minutes
Yield
4 Servings
Ingredients
Ramen
2 1/4 Cup
Clam Juice
1 1/2 Ea
Garlic Cloves, minced
1 1/2 Tbsp
Ginger, minced
1/8 Cup
Soy Sauce
3/4 Tsp
Worcestershire Sauce
Pinch
Chinese Five Spice
Pinch
Chili Powder
1 Tsp
Sugar
6 Oz
Dried Ramen Noodles
3/4 Tbsp
Sesame Oil
6 Oz
Heron Point Special Crab Meat
1/3 Cup
Corn Kernels
To Taste
Salt
To Taste
Black Pepper
To Serve
1/3 Cup
Edamame
1 Ea
Scallions, chopped
1/3 Cup
Bean Sprouts
1 Ea
Eggs, hard boiled
1/2 Ea
Nori sheet, shredded
1/3 Ea
Fresno Chili, sliced
Instructions
Ramen
- In a large sauce pot combine Clam Juice, Garlic, Ginger, Soy Sauce, Worcestershire Sauce, Chinese Five Spice, Chili Powder, Sugar and Sesame Oil and bring to a boil. Simmer for 5 minutes
- Add the Corn and Crab to hot ramen broth season, with Salt and Pepper and keep warm
- Bring a pot of water to a boil and cook ramen noodles to manufacturer’s instructions. Once cooked, divide into four bowls and serve hot ramen broth on top
To Serve
- Garnish each bowl of ramen with Edamame, Scallions, Hard Boiled Eggs, Bean Sprouts, Shredded Nori and Fresno Chili
5 Spice Crab Ramen – 6 oz
Ingredients
Ramen
2 1/4 Cup
Clam Juice
1 1/2 Ea
Garlic Cloves, minced
1 1/2 Tbsp
Ginger, minced
1/8 Cup
Soy Sauce
3/4 Tsp
Worcestershire Sauce
Pinch
Chinese Five Spice
Pinch
Chili Powder
1 Tsp
Sugar
6 Oz
Dried Ramen Noodles
3/4 Tbsp
Sesame Oil
6 Oz
Heron Point Special Crab Meat
1/3 Cup
Corn Kernels
To Taste
Salt
To Taste
Black Pepper
To Serve
1/3 Cup
Edamame
1 Ea
Scallions, chopped
1/3 Cup
Bean Sprouts
1 Ea
Eggs, hard boiled
1/2 Ea
Nori sheet, shredded
1/3 Ea
Fresno Chili, sliced
Instructions
Ramen
- In a large sauce pot combine Clam Juice, Garlic, Ginger, Soy Sauce, Worcestershire Sauce, Chinese Five Spice, Chili Powder, Sugar and Sesame Oil and bring to a boil. Simmer for 5 minutes
- Add the Corn and Crab to hot ramen broth season, with Salt and Pepper and keep warm
- Bring a pot of water to a boil and cook ramen noodles to manufacturer’s instructions. Once cooked, divide into four bowls and serve hot ramen broth on top
To Serve
- Garnish each bowl of ramen with Edamame, Scallions, Hard Boiled Eggs, Bean Sprouts, Shredded Nori and Fresno Chili
