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Parve
Easy
2 Hours, 30 Minutes
Diets 
Serve with store-bought sushi or Homemade Kani Cakes (recipe follows).
2 cartons Manischewitz Vegetable Broth
1 cup water
1 cup sliced shiitake mushrooms
1 cup cleaned, chopped scallions
1/2 cup miso paste
1/2 cup rice vinegar
1/4 cup avocado oil
1 tablespoon Haddar Soy Sauce
1 tablespoon Gefen Honey
1 teaspoon garlic powder
1 cup cleaned, chopped parsley
1 cup cleaned, chopped cilantro
1/2 cup diced cucumbers
1/2 cup diced watermelon radish
1/2 cup cleaned, diced scallions
1 package diced kani
1 cup Gefen Panko Crumbs
1 egg
1 diced shallot
1/2 cup cleaned, chopped cilantro
1 tablespoon prepared white horseradish, such as Manischewitz
Place all ingredients, except miso, in a large soup pot except miso. Place miso in a soup bag and hang over the edge of the soup pot (so that it slowly strains out of bag into soup).
Cook on medium-low for 45 minutes to one hour.
Combine rice vinegar, oil, soy sauce, honey, and garlic powder. Let salad marinade in dressing for about an hour before serving.
Mix all ingredients and refrigerate for one hour.
Form into cakes and place on a cookie sheet (lined with Gefen Parchment Paper). Bake at 375 degrees Fahrenheit for 30 to 35 minutes.
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