All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kani-dashi no tofu no misoshiru / crab-shell stock miso soup with tofu

Crab shells make a flavorful broth. A simple combination of soft tofu and green onion tastes so good with it.


Large handful crab shells (85 g in photo; approx. 1/4 Dungeness crab)
600 cc water
1 tbsp sake

1/3-1/2 soft tofu
1 green onion (green section)
1 tbsp miso


In a medium pot, put crab shells and toast (without oil) for several minutes on medium low heat until dry and aromatic.

Pour water, reduce heat to low, and simmer until liquid level goes down by half.
If reduced too much, add water.


Add sake, bring to boil, and strain into a small pot.


In the meantime, thinly slice green onion.


Take some dashi, and loosen miso.
Add miso to dashi.


Cut tofu on palm and add to miso soup.


Serve, and top with green onion.

  • Other suggested ingredients include eggs, mizuna, mibuna, mustard greens, nanohana field mustard, kabu Japanese turnip, komatsuna, saishin yu choy sum, chingensai baby bok choy, mitsuba, chives, shiitake mushrooms and chanterelle mushrooms (all these have a soft taste).
  • When crab-shell stock is used for Chinese dishes, adding 1-2 thin slices of ginger and a small section of green onion in the water is a nice touch.
  • We freeze crab shells produced as part of prep for other dishes, and use them to make the stock as above. Crab shells are also a good addition to tentsuyu tempura dipping sauce for tendon tempura over rice (simmer in tentsuyu and strain) as well as to marinara sauce (simmer large shells in sauce and remove).

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