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Chickpea and Miso Crab Noodle Soup With Turmeric Oil and Pickled Kohlrabi
Recipe by Tommy Pham
The perfect winter warmer, this crab noodle soup is packed with flavour.
- Steps
- Ingredients
Ingredients
Chickpea Miso Crab Broth
Wheat Noodles
Pickled Kohlrabi
Turmeric Oil
Turmeric Crab
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Steps
- For the Miso Crab Broth, bring a large saucepan of water to the boil and prepare a large bowl of iced water.
- Clean the crabs then boil for 4 minutes. Transfer to the bowl of iced water to cool. Pick out the crab meat and set aside in a bowl in the fridge.
- Place the oil into a saucepan over high heat. Add the chicken and fry until golden all over. Add the crab shells and fry for 2 minutes. Add enough water (about 2L) to cover the chicken and crab shells and bring to a boil.
- Stir in the miso, reduce the heat to low-medium and simmer for approximately 45 minutes.
- Strain the broth through a muslin lined sieve into a clean saucepan and season with salt. Cover with a lid and set aside.
- For the Wheat Noodles, place all ingredients into the bowl of a stand mixer fitted with a dough hook. Mix for 1-2 minutes, adding a little extra water until combined then increase the speed to medium high and mix for 10 minutes to a smooth elastic dough.
- Remove the dough from the mixer and knead until the dough is smooth and soft. Wrap in cling film and rest dough in a warm place for 30 minutes.
- Bring a large saucepan of salted water to the boil.
- Divide dough into four portions, dust generously with flour and pass through a pasta machine to setting 3 (of a 9 setting attachment.) Pass the sheet through the spaghetti attachment, dust with flour and hang noodles to dry briefly.
- When ready to serve, cook the noodles until al dente, about 2 minutes. Drain well and rinse under cold water. Add 2 teaspoons oil and toss the noodles until coated.
- For Pickled Kohlrabi, place the water and sugar into a mixing bowl and stir until sugar is dissolved. Add the vinegar to the bowl and stir until combined. Add the kohlrabi and set aside for at least 45 minutes. Drain well to serve.
- For the Turmeric Oil, place ingredients into a pan over medium heat. Cook the turmeric, stirring occasionally, until dark golden but not burnt. Strain through a muslin cloth lined sieve and set aside.
- For the Turmeric Crab, place turmeric oil into a large frying pan on high heat. Once very hot, add the crab, quickly season and cook until just opaque. Transfer crab meat to a cold bowl to prevent it from overcooking.
- To serve, divide noodles between four serving bowls. Top with pickled kohlrabi and turmeric crab. Pour hot broth into the bowl and finish with a generous drizzle of turmeric oil.
