Asian Crab Soup (Print Version)
# Ingredients:
01 -
1½ pounds chicken wings.
02 -
3 scallions (green parts), cut in 2-inch pieces.
03 -
4 coins ginger, unpeeled.
04 -
3 large garlic cloves, smashed.
05 -
¼ teaspoon black peppercorns.
06 -
5¼ cups water.
07 -
1 teaspoon kosher salt.
08 -
2½ tablespoons sesame oil.
09 -
¼ cup scallions, finely chopped.
10 -
1½ teaspoons ginger, finely grated.
11 -
2 tablespoons fresh garlic, minced.
12 -
1 cup shiitake mushrooms, sliced.
13 -
4 cups napa cabbage (1 cup stems, 3 cups leaves).
14 -
3 tablespoons sake.
15 -
1 tablespoon light soy sauce.
16 -
8 ounces king crab meat, shells removed.
17 -
1½ tablespoons potato starch.
18 -
3 tablespoons water.
19 -
Kosher salt to taste.
20 -
Ground white pepper.
# Instructions:
01 -
Put chicken, scallions, ginger, garlic, peppercorns, and water in a dutch oven. Bring to boil over medium-high heat.
02 -
Lower heat to simmer. Remove any foam from top. Cover and cook for 1 hour.
03 -
Strain the broth and set aside.
04 -
Heat sesame oil in dutch oven over medium-high heat. Add scallions, ginger, and garlic. Cook 2-3 minutes until fragrant.
05 -
Add mushrooms and napa cabbage stems. Cook 3 minutes.
06 -
Pour in sake, cook 1 minute. Add chicken stock and boil. Cook 15 minutes on medium heat.
07 -
Add napa leaves and soy sauce. Cook 8 minutes.
08 -
Add crab, cook 3 minutes. Season with salt.
09 -
Mix potato starch with water, add to soup. Cook 3 more minutes until slightly thick.
10 -
Serve hot with white pepper on top.
# Notes:
01 -
This soup combines fresh crab meat with shiitake mushrooms and napa cabbage in a rich homemade chicken stock. The broth gets extra flavor from sesame oil, sake, and fresh ginger.