Freshwater Crab Soup recipe - ingredients, nutrition and when to eat it
This autumn soup is simmered with freshwater crabs, daikon, and water dropwort, creating a rich yet refreshing broth.
This autumn soup is simmered with freshwater crabs, daikon, and water dropwort, creating a rich yet refreshing broth. It’s easy to enjoy with the crab meat and broth together, making it ideal for a chilly evening or a hearty lunch.
Soups & stews · 35 minutes to cook
Nutrition (per 826g serving): 185.9 kcal · protein 20.8g · carbohydrate 17.8g · fat 3.7g · sodium 973mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Scrub the freshwater crabs with a brush before adding them to the broth to reduce any fishy smell.
Tips: After adding the crabs, avoid stirring too vigorously so the meat stays intact.
Tips: Add the water dropwort at the end to preserve its aroma and crisp texture.
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Ingredients (1 serving)
- Chinese mitten crab — 150 g
- Korean radish — 80 g
- Water dropwort — 30 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Doenjang (soybean paste) — 0.7 Tbsp
- Korean red pepper flakes — 0.5 Tbsp
- Salt — 0.2 tsp
- Water — 2.5 cup