Miso Soup with Crab

For this soup, choose any small crab, such as blue crab or Shanghai crab, to make a richly flavored soup. The crabs give their all to the soup, so there will not be much crabmeat to enjoy. The choice of very fresh (not frozen) crabs, live if possible, is the key to success for this dish. Here I flavor the soup with shiromiso, white miso, which is less strong than akamiso, brown miso, and is not as sweet as Saikyo shiromiso, sweet white miso.