ingredients:
- 550 g Red King crab
- 300 g napa cabbage
- (Chinese cabbage)
- 1 long green onion or leek
- 90 g garland
- chrysanthemum greens
- (shungiku)
- 1 block tofu
- 1 package enoki (snow puff)
- mushrooms
- 4 shiitake mushrooms
- 1 tablespoon salt
- 1 tablespoon soy sauce
- 2 tablespoons sweet sake for seasoning (mirin) or 1 tablespoon sugar
- 1000 ml sea tangle soup stock
- You can also add your favorite ingredients (e.g., shiitake mushrooms, konnyaku, cooked thick white noodles (udon)).
step 1:
Cut the Red King crab into bite-size pieces.
step 2:
Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
step 3:
Slice the leek diagonally into 5 cm. pieces. Peel the carrot and cut into 0.5 cm. slices.
step 4:
Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
step 5:
Wipe shiitake mushrooms with a wet paper towel. Cut off the stems.
step 6:
Arrange the crab, vegetables and tofu attractively in separate rows on one or more large platters.
step 7:
Boil the sea tangle soup stock. Add the mirin (or sugar), salt and soy sauce in a big pan. Bring to a boil. Add the crab, vegetables and tofu. Cover and boil on medium heat until done (about 10 minutes).
Serve in individual serving bowls.
comment:
This one-pot dish soup stock is made from crabmeat and shell. The crab added to the sea tangle soup stock makes this a rich soup. The combination of the crabmeat, vegetables and soup is very delicious.