Elizabeth Andoh

Thick Rice Soup with Crabmeat

Kani Zōsui

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

The Japanese enjoy thick rice soups, called zōsui, as midday snacks or at the end of a meal comprised of many little dishes. Zōsui is homey, soothing stuff and is a fine way to use rice left over from another meal. Adding crab enriches the flavor and dresses up the dish to make it welcome at any dinner table.

Ingredients

Broth

Method

  1. Prepare the broth: Combine the sea stock, rice wine, salt, light soy sauce, and mushroom stems in a saucepan. Bring to a boil, reduce the heat, and simmer for 5 minutes. Skim the froth away and discard the mushroom stems. Add the ginger juice.
  2. Wipe the mushroom caps clean and slice them into thin julienne strips. Add them to the broth and continue to simmer. Sk