crab and asparagus soup

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.