Crab Stick and Asparagus Soup
Course: appetizersCuisine: ChineseDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
200 g crab stick
300 g white asparagus
2 egg
1/2 tsp salt
1/4 tsp white pepper
700 ml water (for boiling the asparagus)
1000 ml chicken stock
3 Tbsp cornstarch
2 Tbsp water
1 Tbsp chopped chives (for garnish)
Steps
- Rinse the asparagus spears under cool water to remove any grit. Peel the outer skin away with a vegetable peeler if you have thick asparagus.
Cut the asparagus stalks and boil in a large pot with boiling water for about 5-10 minutes, depends how thick the asparagus is.
- Pour the chicken stock in and let it boil for about 5 minutes.
Slice the crab stick and transfer into the pot. Stir constantly for a couple minutes on medium heat.
- To make the slurry, mix the cornstarch together with 2 Tablespoon water until smooth.
Stir in the cornstarch slurry gradually until the soup is the desired consistency.
- In a small bowl, whisk the eggs. Drizzle egg a little at a time into the boiling soup. Egg should cook immediately.
Season with salt and white pepper.
- Sprinkle with fresh chives, and serve immediately when it’s hot.
