Crab Soup with Shiitake and Napa Cabbage

Ingredients

• 1 1/2 pounds chicken wings
• 3 scallions chopped into 2-inch long pieces, (green parts only)
• 4 coins ginger, (unpeeled)
• 3 large cloves garlic, (smashed)
• 1/4 teaspoon black peppercorns
• 5 1/4 cups water
• 1 teaspoon kosher salt, (I use Diamond Crystal)
• 2 1/2 tablespoons sesame oil
• 1/4 cup scallions, (finely chopped)
• 1 1/2 teaspoons ginger, (finely grated)
• 2 tablespoons fresh garlic, (minced)
• 1 cup shiitake mushrooms, (sliced)
• 1 cup napa cabbage, (stems)
• 3 cups napa cabbage, (leaves)
• 3 tablespoons sake, (I use)
• 1 tablespoon light soy sauce
• 8 ounces king crab meat, shells removed and broken into pieces, (can use snow crab or lump meat)
• 1 1/2 tablespoons potato starch
• 3 tablespoons water
• Kosher salt, to taste, (I use Diamond Crystal)
• Ground white pepper

Instructions

1. 1

   --- Chicken Stock ---

2. 2

   Add chicken, scallions, ginger coins, garlic, peppercorns, and water to a heavy-bottomed dutch oven and bring to a boil over medium-high heat.

3. 3

   Once mixture comes to a boil, lower heat to a simmer. Skim any skum from the top, then cover and cook 1 hour.

4. 4

   Carefully strain the broth and reserve liquid for soup. See tips for how to use leftover meat.

5. 5

   --- Soup ---

6. 6

   Add sesame oil to a dutch oven over medium-high heat. Once oil is hot, add scallions, ginger, and garlic. Sauté for 2-3 minutes or until fragrant.

7. 7

   Add shiitake mushrooms and napa bottoms. Cook for 3 minutes or until cabbage is almost cooked through.

8. 8

   Add sake and cook for one minute, then, add chicken stock. Bring mixture to a boil and cook for 15 minutes over medium heat.

9. 9

   Add napa leaves and soy sauce. Cook for 8 minutes.

10. 10

    Add crab and cook for 3 minutes. Season to taste with kosher salt. Stir potato starch and water in a small bowl, then add to the soup. Cook for another 3 minutes or until soup has slightly thickened.

11. 11

    Serve immediately in bowls and top with white pepper just before serving.