Crab and Asparagus Soup Recipe

Crab and Asparagus Soup Recipe

  • 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
  1. Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
  2. Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
  3. Combine cornstarch and water in a small bowl.
  4. Whisk cornstarch mixture into soup.
  5. Stir sesame oil and soy sauce into soup.
  6. Simmer, stirring constantly, until soup thickens, about 1 minute.
  7. Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
  8. Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.
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