ingredients:
- 60 g flaked crab
- 1 egg
- 5 g mitsuba
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 2 servings (240 g) steamed rice
- 600 ml sea tangle soup stock
step 1:
If using mitsuba, wash it and cut into 5 cm. long pieces.
step 2:
Pour the sea tangle soup stock in a pot and bring to a boil. Add the rice and boil a couple of minutes.
step 3:
Add the crab, salt and soy sauce. Then, mix in the rice.
step 4:
Add the egg. Mix a couple of times. Remove from the heat.
Pour into serving bowls. Sprinkle with the cut mitsuba.
comment:
Rice soup is usually prepared with egg. The crab meat adds richness to the usually plain taste of this soup.