Napa Crab Soup (Printable Version)
# What You’ll Need:
01 -
1½ pounds chicken wings
02 -
3 green scallion parts, chopped into 2-inch chunks
03 -
4 slices unpeeled ginger
04 -
3 big garlic cloves, crushed
05 -
¼ teaspoon whole black peppercorns
06 -
5¼ cups water
07 -
1 teaspoon kosher salt
08 -
2½ tablespoons sesame oil
09 -
¼ cup finely diced scallions
10 -
1½ teaspoons freshly grated ginger
11 -
2 tablespoons minced fresh garlic
12 -
1 cup sliced shiitake mushrooms
13 -
4 cups napa cabbage (1 cup stems, 3 cups leafy parts)
14 -
3 tablespoons sake
15 -
1 tablespoon light soy sauce
16 -
8 ounces crab meat, shell bits removed
17 -
1½ tablespoons potato starch
18 -
3 tablespoons water
19 -
Kosher salt for seasoning
20 -
White pepper, ground
# Steps To Make It:
01 -
Combine chicken wings, green scallion pieces, ginger slices, smashed garlic, peppercorns and water in your dutch oven. Get it boiling on medium-high heat.
02 -
Turn down the heat to a gentle simmer. Skim off any foam that floats up. Put the lid on and let it cook for an hour.
03 -
Pour everything through a strainer and keep the liquid nearby.
04 -
Warm up sesame oil in your dutch oven over medium-high heat. Toss in your scallions, grated ginger, and garlic. Let them cook until they smell good, about 2-3 minutes.
05 -
Throw in your mushrooms and cabbage stems. Let them cook for 3 minutes.
06 -
Splash in the sake and let it bubble for a minute. Pour in your strained chicken stock and bring to a boil. Let everything cook on medium heat for 15 minutes.
07 -
Mix in the napa leaves and soy sauce. Cook for another 8 minutes.
08 -
Drop in the crab meat and cook for 3 minutes. Add salt to make it taste just right.
09 -
Stir together potato starch and water, then pour this mix into your soup. Let it cook 3 more minutes until it's a bit thicker.
10 -
Dish it up hot with a sprinkle of white pepper on top.
# Extra Notes:
01 -
This hearty soup blends sweet crab with earthy shiitakes and crisp napa cabbage in a flavorful homemade chicken broth. The mix gets its kick from toasty sesame oil, a splash of sake, and zingy fresh ginger.