This is a white dashi-style soup made with white soy sauce, enhanced with the umami of bonito, nodoguro (blackthroat seaperch), kelp, and shiitake mushrooms, finished with a refined sweetness from hon-mirin.

How to cook:

Put the soup in the pot and heat it. Once it boils, add the crab. *Please shake the soup well before putting it in the pot.

 When it boils again, add the stems of the Chinese cabbage (the hard parts), green onions, carrots, enoki mushrooms, and tofu. Once everything is cooked, add the leaves of the napa cabbage, and when the ingredients are fully cooked, it's done.

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白醤油に、鰹・のどぐろ・昆布・しいたけの旨みを効かせ、本みりんで上品な甘さに仕上げた白だし仕立てのスープです。

【作り方】

1. 鍋にスープを入れて火にかけ、沸騰したらカニを加えます。
   ※スープはよく振ってから鍋に入れてください。
2. 再び沸騰したら、白菜の茎（かたい部分）・長ねぎ・人参・えのき茸・豆腐を入れます。火が通ったら白菜の葉を加え、具材が煮えたら出来上がりです。