Photography by Selina S. Lee
It’s always sunny here in Caifornia but It’s been cold and chilly around here. Brrr! I’m loving all the layering, scarf wearing, warm tea in my hand but all I think about is making a bowl of soup. This chickpea crab miso soup is so light and comforting. We eat a lot of miso soup around here. It was important for me to find a good miso paste. I tried many different brands available from the market and one that I love the most is chickpea miso from South River. It has a chunky pieces of chickpea in the paste! I also love chickpea miso from Miso Master as well but it’s not as chunky like the South River brand. Both brands are all natural and organic and it’s delicious! If you are local, you can find South River miso at the Preserved store here in Oakland or Miso Master brand at Whole Foods Markets.
Now, Let’s talk little bit about that wooden bowl. Some of you have asked me about the source. I got them online at AliExpress! They are beautifully handmade and easy to maintain. You can find other shapes of wooden bowls at the same shop. Enjoy!
Photography by Lisa Wong Jackson
Here is a lovely scene captured by Lisa at the private workshop I hosted last summer. We started our meal with a warm chickpea crab miso soup and we still talk about it! I added few more details to the recipe but still very simple to make. Check it out!
CHICKPEA CRAB MISO SOUP (칙피콩 크랩미소장국) – 4 Servings
INGREDIENT
1 cup cooked crab meat
1-2 tbsp chickpea miso
6 mini yukon yellow potatoes
1 scallion
1 katsuobushi or seafood stock tea bag
5 cups water
½ cup radish shoots or pea shoots
PREPARATION
Prepare potatoes by cutting them in halves or quarters. Chop scallions finely.
COOKING INSTRUCTION
1. Put the stock tea bag is cold water and bring it boil. Once it starts to boil, take the tea bag out and add miso by sifting through slowly dissolving into the stock.
2. Add potatoes and boil it about 20 mins until potatoes are soft. Lower the heat and add chopped scallions.
3. Serve in a bowl by adding the cooked potatoes on the bottom, add cooked crab meat and radish/pea shoots on top. Pour the miso soup from the edge of the bowl. Serve warm.