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I picked up this Crab Soup while staying in Japan and now it's my ultimate comfort dish when it's freezing outside. The fragile crab chunks floating in ginger-soaked broth next to plump shiitakes and snappy napa cabbage works wonders in your bowl. Everyone at home practically begs me to make this the second it gets chilly.
Delightful Bowl of Warmth
The beauty of this soup is how each flavor builds up naturally. A deep homemade broth creates the right base while zingy ginger, garlic and a dash of sake work together to wake up your mouth. It's loaded with veggie goodness and protein too, so I always feel good about dishing up extra helpings.
Grab These Items
- Salt and pepper: I typically go for kosher salt and white pepper.
- Potato starch: Thickens everything without altering the flavor.
- Sesame oil: Just a tiny bit adds that nutty wow factor.
- King crab meat: You can switch to snow crab or canned stuff if needed.
- Light soy sauce: This keeps your broth beautifully transparent.
- Sake: The cooking version works just fine.
- Napa cabbage: Love how the stems stay crisp while leaves get soft.
- Shiitake mushrooms: They bring such a hearty texture.
- Garlic: Some gets crushed for stock, the rest minced for soup.
- Ginger: Keep skin on for stock, then grate fresh for soup.
- Scallions: Green parts go in stock, the rest gets chopped for soup.
- Chicken wings: These create the most amazing stock you'll ever try.
Cook With Me Now
- Serve it Up:
- Fill your bowls, dust with white pepper and dig in while steaming hot.
- Final Touches:
- Drop in your crab and cook 3 minutes. Blend potato starch with water, pour it in and watch everything get nice and thick.
- Build Your Soup:
- Pour in sake, let it bubble away then add your stock. Wait 15 minutes before adding cabbage leaves and soy sauce, then simmer another 8 minutes.
- Time for Veggies:
- Add mushrooms and cabbage stems until they soften up, around 3 minutes.
- Get Those Flavors Going:
- Warm up some sesame oil and throw in scallions, ginger and garlic until your house smells incredible, roughly 2-3 minutes.
- Start with Amazing Stock:
- Throw wings, scallions, ginger, garlic and peppercorns in water. Bring to boil, remove the foamy stuff and let it bubble gently with lid on for an hour. Strain and keep that tasty liquid.
Insider Cooking Tips
My number one trick is using a solid pot like a Dutch oven, it really changes the game. Don't cut corners on the stock, patience pays off. Want some kick? Add a splash of chili oil on top. Oh, and those stock wings make killer fried rice for tomorrow's lunch.
Keeping it Fresh
Store any extras in your fridge and they'll stay tasty for 4 days. You can even stick it in the freezer for a couple months. I sometimes toss in udon noodles to make it more filling or use shrimp when crab costs too much. For my veggie pals, I just swap in mushroom stock instead of chicken.
Common Questions
- → Can I use other crab varieties?
Absolutely! Try snow crab, king crab, or lump crab meat. They'll each bring their own unique taste and texture, but they're all great choices for this soup.
- → How long will leftovers stay good?
This soup keeps nicely for 2-3 days in a sealed container in your fridge. Many folks think it tastes even better the next day after the flavors have had time to mingle.
- → Can I prepare the chicken stock beforehand?
For sure! You can make your stock up to 3 days early and keep it in the fridge. If you want to plan way ahead, freeze it for up to 3 months.
- → What works instead of sake?
Try a dry white wine or mix some rice wine vinegar with a splash of water. The taste will be a bit different but still really good.
- → Can I make a meat-free version?
You can swap in mushroom stock for the chicken broth and replace the crab with more mushrooms and some soft tofu for protein. It'll be totally different but still yummy.