Soybean Paste Blue Crab Stew

Ingredients

• 4 tbsp Soybean paste (About 4 tablespoons; adjust to taste.)
• 1 Anchovy broth coin
• 1 block Tofu (Cubed.)
• Enoki mushrooms (Trim the roots.)
• Oyster mushrooms (Torn into bite-size pieces.)
• Zucchini (Sliced.)
• 1 box Frozen blue crabs (Rinse under cold water; trim the leg tips if desired. If raw, cook until the flesh is firm, pearly, and opaque. Cooking time depends on the crab pieces and package directions.)
• Serrano peppers (Optional.)
• Water (Use enough for the preferred amount of broth.)

Steps

1. 1

   Prepare the vegetables and tofu. Cube the tofu, trim the roots from the enoki mushrooms, tear the oyster mushrooms into bite-size pieces, and slice the zucchini.

2. 2

   Rinse the frozen blue crabs under cold water. Trim the leg tips if desired.

3. 3

   Add enough water for the desired amount of broth to a pot and bring it to a boil.

4. 4

   Add the anchovy broth coin and soybean paste. Stir until the paste dissolves into the boiling broth.

5. 5

   Add the cubed tofu, sliced zucchini, and torn oyster mushrooms. Simmer until they begin to soften.

6. 6

   Add the blue crabs and the Serrano peppers, if using.

7. 7

   Add the enoki mushrooms and continue boiling until the crab is fully cooked and the stew is bubbling.

8. 8

   If the crabs are raw, verify that the flesh is firm, pearly, and opaque, and follow the package directions because cooking time depends on the crab pieces. Serve the stew hot.

Notes

The source does not specify exact water volume or cooking times. Adjust the soybean paste to taste. For raw crab, rely on the package directions and the stated doneness cues.

Nutrition per serving

• main
• stew
• Korean-inspired
• seafood
• soupy
• high-protein
• spicy-optional
• one-pot