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I learned this Crab Soup recipe while living in Japan and it's become my go-to comfort food on cold nights. The delicate crab meat swimming in a ginger-infused broth alongside meaty shiitakes and crisp napa cabbage creates pure magic in a bowl. My family begs for this soup the moment temperatures start dropping.
A Bowl Full of Goodness
What makes this soup so special is how the flavors build on each other. The rich homemade stock sets the perfect foundation while fresh ginger garlic and a splash of sake create layers of flavor that make your taste buds dance. Plus it's packed with protein and veggies so I never feel guilty serving seconds.
Shopping List Time
- Chicken wings: These little guys make the most flavorful stock you'll ever taste.
- Scallions: I save the green parts for stock and chop the rest for the soup.
- Ginger: Leave the skin on for stock then grate fresh for the soup.
- Garlic: Smash some for the stock mince the rest for soup.
- Shiitake mushrooms: They add such a wonderful meatiness.
- Napa cabbage: I love how the leaves are tender but the stems stay crunchy.
- Sake: Just grab cooking sake it works perfectly.
- Light soy sauce: Keeps the broth nice and clear.
- King crab meat: Snow crab or even canned works in a pinch.
- Sesame oil: A little drizzle adds amazing nutty flavor.
- Potato starch: This thickens without changing the taste.
- Salt and pepper: I always use kosher salt and white pepper.
Let's Cook Together
- Start with Amazing Stock:
- Put your wings scallions ginger garlic and peppercorns in a pot with water. Once it boils skim off the foam and let it simmer covered for an hour. Strain and save that liquid gold.
- Get Those Flavors Going:
- Heat up some sesame oil and cook your scallions ginger and garlic until your kitchen smells amazing about 2-3 minutes.
- Time for Veggies:
- Toss in those mushrooms and cabbage stems and let them get tender about 3 minutes.
- Build Your Soup:
- Add sake let it cook off then pour in your stock. After 15 minutes add cabbage leaves and soy sauce then simmer 8 more minutes.
- Final Touches:
- Add your crab and cook 3 minutes. Mix potato starch with water stir it in and let everything thicken up.
- Serve it Up:
- Ladle into bowls sprinkle with white pepper and enjoy while it's hot.
Kitchen Secrets
My biggest tip is using a heavy pot like a Dutch oven it makes all the difference. Don't rush the stock good things take time. If you like heat add a drizzle of chili oil. Those leftover stock wings make amazing fried rice the next day.
Making It Last
Pop any leftovers in the fridge they'll stay good for 4 days. You can even freeze it for a couple months. Sometimes I throw in some udon noodles to make it more filling or swap in shrimp when crab's too pricey. For my vegetarian friends I make it with mushroom stock instead of chicken.
Frequently Asked Questions
- → Can I use different types of crab meat?
Yes, you can use king crab, snow crab, or lump crab meat. Each type will give slightly different flavors and textures, but all work well in this soup.
- → How long does this soup keep in the fridge?
The soup stays fresh for 2-3 days when stored in an airtight container. The flavors often get even better the next day as they develop more deeply.
- → Can I make the chicken stock ahead of time?
Yes, you can make the stock up to 3 days in advance and keep it in the fridge. You can even freeze it for up to 3 months for later use.
- → What can I substitute for sake?
You can use dry white wine or rice wine vinegar mixed with a bit of water. The flavor will be slightly different but still delicious.
- → Is there a vegetarian version of this soup?
You can make it vegetarian by using mushroom stock instead of chicken stock and replacing the crab with extra mushrooms and some soft tofu for protein.