Miso Broth with Crab and Grilled Matsutake Mushrooms

Miso Broth with Crab and Grilled Matsutake Mushrooms
We used homemade crab stock to make our soup, but if you don’t have access to fresh crabs (or don’t have the time), it’s fine to substitute any light broth, such as dashi (Japanese bonito stock), chicken, mushroom or vegetable stock. Once you’ve assembled your ingredients and done some basic prep, this refreshing, low-calorie soup comes together in just minutes.

1 quart stock (crab, dashi, shellfish or fish, chicken, vegetable)
4 – 8 oz cooked crab claws and/or crab meat (substitute cooked shrimp, clams or scallops)
2 tablespoons red miso paste, or to taste
2 – 3 small matsutake mushrooms
2 tablespoons mirin
2 tablespoons soy sauce
1/4 lb tofu, cut into 3/4 inch cubes
Small bunch of chives, cut on diagonal into 1-inch pieces
10 – 12 snow pea pods, blanched & chilled
1 cup edible chrysanthemum leaves or other tender greens (optional)



Gently clean the matsutake mushrooms with a brush. If especially dirty, rinse quickly with cold water and pat dry. Slice into 1/4 inch thick slices. Place in a large, flat container and toss with the mirin and soy sauce. Set aside to marinate.


Prepare a gas or charcoal grill and heat to 350 degrees. (If you prefer, lightly grease a grill pan and heat to medium high on the stovetop.) Drain the matsutake slices and carefully arrange them on the grill, turning to make attractive grill marks on each side. Cook for approximately 5 – 6 minutes total. Remove to a plate and set aside. Add the stock to a heavy pot and bring to a low boil. Reduce to a simmer and stir in the miso paste. Add the tofu cubes and turn off the heat.


Add a few chrysanthemum leaves to each bowl, if using, and ladle the miso broth and tofu over the top. Add one crab claw and a mound of crab meat (or shrimp or scallops), snow peas and grilled matsutake slices. Sprinkle with the cut chives and serve.





Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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