Crab and Asparagus Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Seafood
Ingredients
- 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
- 132.8 caloriescarbohydrate: 7.8 gcholesterol: 66.6 mgfat: 4.3 gfiber: 2.4 gprotein: 16.3 gsaturatedFat: 1 gservingSize: -sodium: 974.1 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Crab and Asparagus Soup
Directions
-
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.