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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home. 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 |
Directions:
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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