※Picture is for illustrative purpose only.

Cooking time: 30mins

Ingredients (serving for 2)
 
1 whole Crab
1 pack/cluster  Maitake mushroom 
1 bag or 5-6 Shiitake mushroom
half  Chinese cabbage  
half bunch  Crown daisy (Shungiku) 
2   Spring Onion 
1 bag  Kudzu (arrowroot) noodle 
1 pack  Tofu (bean curd)

7-8 cups Japanese (kelp/fish base) soup stock   
3 tablespoon Soy sauce  

1. Pluck or cut crab claws and legs at joints, and cut a notch on each piece.
2. Cut Maitake mushroom into small florets.
    Remove stems from Shiitake mushrooms.
3. Chop Chinese cabbage into big pieces in bias.
    Chop crown daisy into halves.
    Cut spring onion into 4cm pieces.
    Cut tofu into 3cm cube blocks (bite size).
4. Boil Kudzu noodle in a big pan until become soft.
5. Boil Japanese soup stock in a clay pot (donabe pot), and add some soy sauce for taste.
6. Place crab claws, legs and whole shell into the pot and boil.
   Add some vegetables, tofu and noodles into a pot and boil until all the ingredients nicely cooked.