Maine Crab and Tofu Soup
Time: 20 minutes
If you’ve visited Browne Trading headquarters in Portland, Maine and asked where to get dinner that evening, odds are high that our sales staff recommended the one and only Izakaya Minato. This small plates Japanese joint never misses. Their menu used to include a wondrously velvety soup that we had to recreate for these frigid nights. Inspired by our client, Izakaya Minato, we present Maine Crab and Tofu Soup. *Seriously, if you’re visiting Maine, this omakase restaurant is a must.
INGREDIENTS
Yield: 2 servings
- 8 ounce Peekytoe Crabmeat
- 1 tbsp sesame oil
- 4 scallions, chopped
- 1 tsp chopped ginger
- 2 cups dashi (fish, vegetable, or curry)
- 1 tbsp potato or corn starch
- 2 eggs
- 4 ounces silken tofu
- Togarashi
PREPARATION
Step 1
In a deep saucepan, heat the sesame oil.
Step 2
Once hot, fry the scallions and chopped ginger.
Step 3
Once fragrant, add dashi of your choice. ( a Japanese curry block works wonders and adds creaminess).
Step 4
As the broth warms, combine starch and water in a small bowl to create a slurry. Pour and mix into the broth.
Step 5
In the empty slurry bowl, mix eggs until beaten. Drizzle eggs into the broth and give it a stir for an egg-drop consistency.
Step 6
Add chopped tofu and crabmeat to the broth and cook until hot.
Step 7
Garnish with more scallions, togarashi, or furikake.
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