Today’s miso soup features imitation crab. While imitation crab may not sound like a high-quality ingredient, it has a lot of umami flavor that enhances the base of the miso soup. Imitation crab, or Kanikama in Japanese, is made from fish paste (primarily pollock) that resembles crab meat. It contains no fat and is high in protein, making it an ideal ingredient for those on a diet. Additionally, it’s rich in calcium, which is an added bonus. Combined with cabbage and eggs, this makes for a delicious and filling miso soup suitable for any meal of the day. Hope you give it a try!
Miso Soup with Imitation Crab
Miso soup with shredded imitation crab, cabbage, and egg
Servings: 4 servings
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Equipment
- 1 Yukihira pot or any medium pot
Ingredients
- 2 cups cabbage thinly sliced
- 6 imitation crab sticks
- 2 eggs
- 4 cusp Dashi
- 4 Tbsp miso paste
Instructions
- Slice the cabbage into thin strips. Cut the imitation crab sticks in half, and shred them by hand. Lightly beat an egg in a bowl. Set everything aside.
- Bring the dashi to a boil, add the cabbage, cover, and cook for 2 minutes. Dissolve the miso paste. Add the imitation crab, and stir in the beaten egg. Cook for 30 seconds and remove from heat.
