rice soup with crab
- Serves: 2
- Calories: 263 kcal
- Total Time: 2 h 0 m
- Prep: 1 h 50 m
- Cook: 10 m
- Japanese: Kani-zōsui
If using mitsuba, wash it and cut into 2 in. long pieces.
Pour the sea tangle soup stock in a pot and bring to a boil. Add the rice and boil a couple of minutes.
Add the crab, salt and soy sauce. Then, mix in the rice.
Add the egg. Mix a couple of times. Remove from the heat.
Pour into serving bowls. Sprinkle with the cut mitsuba.
Rice soup is usually prepared with egg. The crab meat adds richness to the usually plain taste of this soup.
Japanese foods recipes
Int'l. recipes with a Japanese twist