During the cold season, I wanted to eat a miso soup with the umami from blue crabs.Use a little dashi stock granules and adjust the flavor using miso. Recipe by Miyoma-

I ate it when I was in elementary school, craved it so I made it. Easy to make, you can use ingredients you like.

Mmmmmmm

My Sisters Fav for her Birthday Dinner

Delightfully simple and tasty .

This is the most cooking fun you will ever have with leftover lobster shells, crab shells, shrimp or prawn heads, tails and shells, or an inexpensive can of shrimp and a can of tuna. Once you have eaten and served this elegant soup, and liked it, you can use frozen shrimp and a piece of frozen white fish. You can use turmeric and dried sweet paprika powder instead of saffron to give your shrimp bisque the special color you want.

A simple, beloved recipe passed down from my Great Aunt Mary, who had no daughters of her own, to my mom, then passed on to me.

My sister lives near the coast in Germany, she kindly gave me this recipe, well known to the locals in that region and often eaten on stormy days. Today is a wet and windy day with rain coming in from the coast here in Somerset in England, so it felt good to make it. It is wonderful at anytime though ☺