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- 60g white miso paste
- 15g black miso paste
- 400ml fish stock
- 20g dry fish
- 160g Tarabagani king crabs, blanched and
- Cut into small pieces
- 10g dry seaweed, to garnish
- 15g spring onions, to garnish
- Place white and black miso paste in a pan with fish stock and dry fish, and bring to the boil.
- Add crabs and boil for 5 minutes.
- To serve, ladle soup into bowls and garnish with dry seaweed and spring onions