Ise Ebi no Misoshiru (Miso Soup with Japanese Spiny Lobster) ｜ Our Regional Cuisines

1. Securely hold the body of the Ise Ebi, then cut it in half vertically starting from the head, and turn it around to cut it in the same way from the tail end. Remove the sand sac and dorsal cord using a fork.

2. Cut the onion in half and thinly slice it vertically. Rehydrate the wakame in water, and finely chop the green onions.

3. Put onion, water and Ise Ebi in a pot and heat to simmer from the water. Remove any scum that comes out frequently and simmer it gently for about 15 minutes. Take out the Ise Ebi and set it aside.

4. Add miso into the broth from the Ise Ebi in step 3, and bring it to a gentle boil.

5. Place wakame in a bowl, arrange Ise Ebi on top, pour the miso soup from step 4, and sprinkle with chopped green onions.