Tuesday, August 4, 2009

First or last?

In western culture, we generally drink our miso soup before our mains arrive. In Japan, it signifies the end of a meal. Which is better? As long as the soup is hot, who cares?

I have however, in my mixed up training of French and Asian techniques (aka wannabe Tetsuya) have a recipe for to die for 'Blue Swimmer Crab Miso Soup'.

Blue swimmer crab miso soup served with homemade chirashi

So simple! All you need is:
1/2x onion (or 6 eschallots if you want a sweeter, crabby soup), finely diced
2x garlic clove
1x ripe truss tomato
1x blue swimmer crab, broken up into pieces
600ml chicken stock, 100ml water
2x portions of instant miso soup
(the ones that you get in supermarket in serves of 8 usually)

All you do is sweat of the garlic and the onions on medium heat in some olive oil and SEASON (salt and pepper); this is the most important part in sweating off things in ANY dish in ANY part of the recipe as it brings out of the flavour of what you're sweating!

Next, add the blue swimmer crab until it turns sufficently red, then add the tomatoes and the water. Let it boil and reduce by half, then add the stock. Bring that to the boil, then turn down to a simmer for 30 minutes.

Next, grab a hand blender (or if it's only of mickey mouse size, use your food processor), blend the sheeba out of it, and strain (don't forget to strain, or someone will choke on broken crab bones) back into the pot!

Next, Add the miso soup sachets and all optional condiments that your heart desires (spring onions, silken tofu, wakame seaweed, sesame seeds, etc), If you wish to choose the tasty but unhealthy path, demiglace/finish with a knob of good butter.

There you have it, my blue swimmer crab miso soup (as served at my blog launch luncheon)

10 comments:

  1. Instant miso soup? That was rather unexpected. Still makes for a fantastic soup though!

    Thanks for the recipe :)

    ReplyDelete
  2. haha if you want to buy white miso, find konbu, blanch and squeeze out your own bonito flakes to make the soup I say go for it! :)

    http://www.sbs.com.au/food/recipe/91/Miso-soup-with-tofu

    ReplyDelete
  3. Yeah I couldn't tell it was instant as it was so tasty!

    ReplyDelete
  4. Nah, my recipe for miso soup is far more troublesome than that one. Even more so once I can source a solid block of dried bonito and a specialised shaving box.

    If you know where I can get a whole piece of dried bonito and a shaving box, it'd be much appreciated :)

    ReplyDelete
  5. FFichiban: it just goes to show you it's not what you have, but how you use it ;)

    thelonefoodie: Come to Japan with me next year and I'll show you :D but even the Japs buy shaved bonito... by the kilos haha

    ReplyDelete
  6. Yummy yum yum that soup was awesome. I couldn't tell it was instant either! You're going to Japan next year? Jealous!

    ReplyDelete
  7. I like how you combine the 'shortcut' with other fresh ingredients to come out with an excellent dish. Love your version of cafe de paris too, less is the best! Can't wait for more recipes from you.

    ReplyDelete
  8. Mmyum, whatta great start to a meal (and thanks for saving some for me - I swear I didn't mean to be so late!) I have an unhealthy obsession with instant miso too - there's packets all over the place just in case I get the urge ;)

    ReplyDelete
  9. Hehe we all get the urge to be Tetsuya every now and then. Great job! :)

    ReplyDelete
  10. oh yum, what a delicious sounding miso soup! and it looks pretty easy too.

    ReplyDelete