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Thursday, November 26, 2015

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.

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