Japanese · Dinner
King Crab Miso Soup
A Hokkaido luxury soup, king crab legs simmered in a rich kombu and bonito dashi finished with white miso, tofu, and wakame — a celebration bowl in its simplest form.
$$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
285Calories
38gProtein
8gFat
12gCarbs
2gSugar
2gFiber
720mgSodium
65mgChol
Goes well with
Corton-Charlemagne Grand Cru, ChardonnayCorton-Charlemagne Grand Cru, Chardonnay...
local
Junmai Ginjo sake, chilledJunmai Ginjo sake, chilled — A balanced...
international
Instructions
1
Prep
Soak kombu in 900ml cold water 15 minutes. Rehydrate wakame in warm water until tender, drain. Cut silken tofu into 2cm cubes. Finely slice spring onion. Crack king crab legs at joints. Measure white miso paste and have bonito flakes ready.
2
Simmer
Heat kombu water over medium heat to just below boiling, about 8 minutes. Remove kombu. Add bonito flakes, steep off heat 4 minutes, then strain through fine sieve into a clean pot.
3
Build
Add cracked crab legs to dashi. Bring to gentle simmer over medium-low heat, cook 8–10 minutes until heated through and broth turns golden. Remove crab legs with tongs and set aside on a plate.
4
Finish
Add tofu and wakame to broth, heat 2 minutes over medium-low. Remove from heat. Whisk miso paste into broth until fully dissolved—do not return to heat after miso is added.
5
Plate
Return crab legs to bowls. Ladle hot miso broth with tofu and wakame over crab. Garnish with spring onion, yuzu zest, and shichimi togarashi. Serve with steamed rice and small picks for crab extraction.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21 oz) king crab legs
- 2 pieces kombu
- 900ml (3 3/4 cup) water
- 15g (0.5 oz) bonito flakes
- 45ml (3 tbsp) white miso paste
- 200g (7 oz) silken tofu
- 5g dried wakame seaweed
- 2 scallions
- 0.5 tsp yuzu zest
- 0.25 tsp shichimi togarashi
- steamed Japanese short-grain rice