Okinawan Crab Noodle Soup

Soba Noodle in a rich crab broth loaded with Crab Sensations, scallions, red ginger, Japanese red pepper and other fresh herbs & veggies. This recipe is packed with a plethora of wonderful healthy ingredients and flavors.

Menu Part


2 Ounces Jumbo Crab Sensations® (Item# 004630)
1 Teaspoon Soy Sauce
1 Teaspoon Sake
1 Teaspoon Mirin
3.5 Ounces Soba Noodles, Cooked
1 Bunch Scallions, Chopped
1/4 Bulb Red Ginger, Peeled And Slicked Very Thin
1/2 Each Japanese Red Pepper, Sliced Thin
Crab Broth:
3 Each Crab, Bodies and Shells
1 Teaspoon Olive Oil
1/4 Each Onion, Chopped
1 Clove Garlic, Chopped
1 Stalks Celery, Chopped
1/2 Each Carrots, Chopped
1/4 Each Fennel Bulb, Chopped
1/4 Ounce Shitake Mushrooms, Dried
2 Teaspoons Tomato Paste
1/4 Cup White Wine
1 Each Bay Leaves
2 Teaspoons Peppercorn
1 Tablespoon Parsley
To Taste Salt
1.5 Quarts Water


  1. Crab Broth: In a stock pot , heat up the olive oil, crab bodies, onion, celery, carrots, fennel bulb and dried shitakes.
  2. Add the tomato paste and caramelize.
  3. Deglaze with the white wine and simmer slowly till reduced by half.
  4. Add aromatics and then the water. Let simmer for 2 to 3 hours and strain.
  5. Soup: Finish the broth with the soy sauce, mirin and sake.
  6. Add the rest of the ingredients and portion into 4 bowls.

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