1 (50g) sachet bonito flavoured soup stock (dashi no moto)
1 kiwi, peeled, diced
3 tablespoons sugar
5 crab or seafood sticks, diced
6 pieces dried seaweed
75g spring onions, chopped
450g Chinese BBQ pork (char siu), sliced
1 sheet nori (sushi seaweed sheet), finely sliced
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Method Prep:10min › Cook:15min › Ready in:25min
Bring a large saucepan of salted water to the boil. Cook the macaroni until al-dente, around 8-10 minutes. Cool under a running cold tap, drain and set aside.
Heat the bonito flavoured soup stock, kiwi, sugar and enough water for the desired concentration over high heat. Add in the sweetcorn and crab sticks, allow to heat through, 1-2 minutes. Simmer for 5 minutes.
Stir in the dried seaweed and macaroni and heat through, 1-2 minutes. Stir in the spring onions and adjust the seasoning accordingly.
Divide the mixture into 2 bowls, top with sliced pork and pour over the soup. Garnish with finely chopped nori and serve hot.
Bonito flavoured soup stock, dried seaweed and nori sheets can be found in Chinese/Oriental speciality stores or online.