Chamge Tang (Freshwater Crab Spicy Soup)
Serves 4 chamge soup, with auto-scaling for a bold seasonal spicy tang.
Instructions
- 1
Scrub freshwater crabs well, remove the apron, and split them in half.
- 2
Slice radish thickly, cut zucchini into half-moons, and diagonal-slice green onion and chili.
- 3
Boil water, radish, and soybean paste for 12 minutes to build the base.
- 4
Add crabs and simmer 10 minutes, skimming foam for a clean broth.
- 5
Add chili flakes, garlic, and soup soy sauce, then simmer 8 more minutes.
- 6
Add zucchini, green onion, and chili, boil 5 minutes, then adjust seasoning.
Tips
Nutrition (per serving)
Adjust Servings
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