Fresh crab and lemon ramen from Ramen by Heather Whinney

Ingredients

• 2–3 spring onions/scallions, green parts only, finely chopped
• large handful of beansprouts
• 30 ml/2 tbsp pickled bamboo shoots (menma)
• pinch of Japanese chilli (nanami togarashi) or dried chilli flakes
• 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock
• 400 g/14 oz fresh ramen noodles
• 30 ml/2 tbsp light soy sauce
• about 400g/14 oz cooked fresh white crab
• 15 ml/1 tbsp rice vinegar
• 15 ml/1 tbsp mirin
• 1 lemon grass stalk, trimmed and flattened to bruise
• 300 g/101/2oz/scant 2 cups corn
• 15 ml/1 tbsp sake
• 10 cm/4 in piece of fresh root ginger, peeled and finely sliced
• 4 lemon slices
• about 6 radishes, finely sliced