Crab & Asparagus Soup

Fri, 07 Apr 2023 07:00:25 +0000

Servings6 people

Ingredients

8– 10 asparagustough ends trimmed & discarded, cut into 1/2-inch pieces
1tablespoon Vegetable oil
2 green onionschopped
1teaspoon minced ginger
5cups chicken broth15 ounces
1can white asparagusdrained, and cut diagonally into 1/2 -inch pieces, 15 ounces
1/2pound cooked crabmeatflaked
2teaspoons light soy sauce
1/8teaspoon white pepper
sea salt to taste
3tablespoons cornstarch dissolved in 1/4 cup water
1 egglightly beaten
2tablespoons chopped cilantro

Instructions

Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
Heat a soup pan over medium-high heat until hot. Add oil, swirling to coat bottom. Add green onions and ginger; cook, stirring, until fragrant. Add broth, both kinds of asparagus, crabmeat, soy sauce and pepper. Bring to a boil over medium-high heat. Salt to taste.
Add cornstarch solution; cook, stirring, until soup boils and thickens slightly. Remove pan from heat. Slowly drizzle in egg, stirring, with a spoon to form an egg flower.
Serve soup in individual soup bowls; garnish with cilantro.

Recipe Notes

cooked crabmeat - Yan Can Cook