Rich & Savory: Autumn Crab Miso Soup Recipe
How to Make Autumn Crab Miso Soup with Fresh Crabs: A Comprehensive Guide with Ingredients, Seasoning, and Step-by-Step Instructions
A hearty and delicious crab miso soup that’s quick to make once the fresh crabs are prepared! If cleaning crabs seems daunting, you can substitute with pre-cleaned frozen crabs for the same rich flavor. This recipe captures the essence of autumn’s bounty.
Crab Miso Soup Main Ingredients
- 3 fresh crabs
- 250g radish (for broth)
- 1/2 onion
- 1 green onion (scallion)
- 3 Korean green chili peppers (cheongyang pepper)
- 1 red chili pepper
- 50g crown daisy (ssukgat)
- 50g oyster mushrooms
- 1300-1400ml rice water (or anchovy-kelp broth)
- 1 Tbsp fermented soybean paste (doenjang)
Golden Ratio Seasoning
- 1 Tbsp salt (for additional seasoning, if needed)
- 3 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp cooking wine (mirin or similar)
- 2 Tbsp minced garlic
- 1 Tbsp fish sauce (myeolchi aekjeot)
- 0.5 Tbsp salt
- 1 Tbsp salt (for additional seasoning, if needed)
- 3 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp cooking wine (mirin or similar)
- 2 Tbsp minced garlic
- 1 Tbsp fish sauce (myeolchi aekjeot)
- 0.5 Tbsp salt
Cooking Instructions
Step 1
Prepare the fresh crabs. If there’s a mesh-like membrane attached to the crabs, carefully trim it off with scissors. This step helps ensure a cleaner broth.
Step 2
Now, let’s clean the crabs thoroughly. Use a clean brush or toothbrush to gently scrub the entire surface of the crabs, removing any debris. Pay special attention to the underside and legs, as these areas tend to accumulate more dirt than the top shell. After brushing, rinse the crabs under running water.
Step 3
The tips of the crab legs are tough and not pleasant to eat, so snip them off cleanly with scissors.
Step 4
It’s time to separate the top shell. Gently insert your finger into the underside (the belly side) of the crab and lift upwards to detach the shell. Refer to the photo for guidance.
Step 5
Remove the feathery gills from the inside of the separated top shell, as they can trap grit and mud. Also, snip off the mouth area with scissors. Since gills are where crabs breathe, they are often the dirtiest part. After removing them, gently rinse the crab body under running water to ensure it’s completely clean.
Step 6
Cut the cleaned crabs into manageable pieces. For easy eating, cutting them in half is recommended, but you can cut them into smaller pieces if preferred. Larger pieces will release more flavor into the soup.
Step 7
Discard the liquid found inside the detached top shells, as it can impart a fishy odor. Also, remove the innards located near the mouth area. Trim away the reproductive organs from the underside of the shell and the mouth area from the top, removing any other visibly unclean parts.
Step 8
Prepare the vegetables. Slice the onion about 0.5cm thick; avoid slicing it too thinly. Cut the green onion, Korean green chili peppers, and red chili pepper diagonally for a decorative touch and balanced flavor. Tear the oyster mushrooms into bite-sized pieces by removing the tough base. Wash the crown daisy and remove any wilted or unsightly leaves.
Step 9
Peel the radish and slice it into thin rounds, about 0.5cm thick. This is a key ingredient for a refreshing broth.
Step 10
Create the seasoning paste for the crab miso soup. In a bowl, combine 3 Tbsp red pepper flakes, 3 Tbsp cooking wine, 2 Tbsp minced garlic, 1 Tbsp fish sauce, and 0.5 Tbsp salt. Mix well until combined.
Step 11
Now, let’s start building the soup base. Pour 1300-1400ml of rice water into a pot. Add the sliced radish and onion to the pot. If you don’t have rice water, you can use a store-bought anchovy-kelp broth pack or make your own by boiling dried anchovies and kelp.
Step 12
Once the rice water base is in the pot with the radish and onion, add the fermented soybean paste (doenjang). It’s best to dissolve it through a sieve to avoid lumps. Add the prepared crab shells to the pot as well. For an even richer miso flavor, you can add an extra 0.5 to 1 Tbsp of doenjang.
Step 13
As the soup simmers, ensure the innards from the crab shells are well incorporated into the broth. These innards are the secret to a deeply flavorful and rich soup. Let the crab shells steep to extract their essence.
Step 14
Once the broth comes to a rolling boil, add the prepared seasoning paste and stir well to distribute it evenly.
Step 15
Add all the cut crab pieces to the pot. As the soup boils, skim off any foam or impurities that rise to the surface. This will result in a clearer, cleaner-tasting soup. Continue to boil vigorously until the crabs are fully cooked.
Step 16
Taste the soup and adjust the seasoning as needed. Add more salt if necessary to reach your desired flavor. I personally added an extra 0.5 Tbsp of salt for a slightly saltier taste. Adjust the salt to your preference.
Step 17
After seasoning, add the sliced Korean green chili peppers, red chili pepper, and green onion. For a visually appealing presentation, I arranged the crab shells attractively on top as the final touches.
Step 18
Lastly, add the oyster mushrooms to any open spaces in the pot and cook for just 1-2 minutes until tender. Turn off the heat, and garnish generously with fresh crown daisy. The aromatic crown daisy adds a wonderful finishing touch to this delicious crab miso soup.
