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Souperchef Special | Crab Miso Cheese Chowder
(Seafood/Contains Dairy/Contains Gluten/Egg-Free)
At Izakaya Itaru Honten in Kanazawa, we were introduced to the locals’ favourite, crab miso cheese with pasta. It’s really not hard to see why this was so popular! Rich and savoury without being cloying, this was so immensely satisfying I was immediately inspired to recreate it as a soup.
Using cauliflower as a base with miso, cream cheese, mozzarella and cheddar, I have added fresh crab meat to sweeten the dish, with roasted cauliflower florets and penne pasta for a complete meal. I love sour notes in my food, so a dash of lemon juice was splashed in to lift the soup and reduce the richness.
Don’t miss the umeboshi salsa as the topping! This was inspired by my very enjoyable visit to the ume farm, learning from the affable elderly owners how to create delish food from the sour ume fruits. It’s all my favourite flavours and travel memories in one bowl!
Ingredients: Crab meat, cauliflower, onions, garlic, miso, cream cheese, mozzarella cheese, cheddar cheese, cream, milk, dashi, butter, lemon juice, leek, penne pasta, potatoes.
Condiments: Umeboshi salsa and Tabasco sauce.