Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 medium yellow onion, finely chopped (approximately 1 cup / 150g)
  • 2 medium tomatoes, chopped (approximately 1.5 cups / 250g)
  • 2 stalks celery, chopped (approximately 1 cup / 120g)
  • 1 small turnip, peeled and chopped (approximately 1 cup / 130g)
  • 1-inch piece of fresh ginger, peeled and finely chopped (approximately 1 tablespoon / 15g)
  • 2 cloves garlic, minced (approximately 2 teaspoons / 6g)
  • 1 teaspoon black pepper powder (5 ml)
  • 1 teaspoon salt (5 ml) (or to taste)
  • 1 cleaned and broken crab (approximately 1 lb / 450g)
  • 6 cups water (1.4 liters) (or enough to cover the ingredients)
  • 2 spring onions, finely chopped (for garnish)

Instructions:

  1. Heat oil in a large pot over medium-low heat. Add onion and sauté until softened and translucent. Then, add garlic and ginger; cook until fragrant. (Don't brown the garlic!)
  2. Add chopped tomato, celery, and turnip to the pot. Stir to combine and cook for 5 minutes, allowing the vegetables to soften slightly.
  3. Add the broken crab to the pot. Season with salt and pepper.
  4. Pour in water, ensuring the crab and vegetables are mostly submerged. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 1 hour, or until the vegetables are tender and the broth has developed flavour.
  5. Taste the broth and adjust seasoning (salt, pepper) as needed.
  6. Ladle the broth into bowls and garnish with chopped spring onions. Serve hot.