Crab and Asparagus Soup recipe
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Ingredients
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4 cups shrimp stock
1 teaspoon freshly-grated ginger
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon soy sauce
1 egg, beaten
1 cup cooked crabmeat
Nutrition Info
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132.8 calories
carbohydrate: 7.8 g
cholesterol: 66.6 mg
fat: 4.3 g
fiber: 2.4 g
protein: 16.3 g
saturatedFat: 1 g
servingSize: -
sodium: 974.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -
Directions Crab and Asparagus Soup
Directions
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Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
Combine cornstarch and water in a small bowl.
Whisk cornstarch mixture into soup.
Stir sesame oil and soy sauce into soup.
Simmer, stirring constantly, until soup thickens, about 1 minute.
Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.