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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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