Crab Stick and Asparagus Soup

Name: Crab Stick and Asparagus Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Ingredients: crab stick: 200 g; asparagus: 300 g white; egg: 2; salt: 1/2 tsp; pepper: 1/4 tsp white; water: 700 ml; chicken stock: 1000 ml; cornstarch: 3 Tbsp; water: 2 Tbsp; chives: 1 Tbsp chopped

This silky-smooth crab stick asparagus soup is a total delight and simple to make

Cuisine:

Chinese

30 mins
Serves 6
Easy

Ingredients

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

Directions

Crab Stick and Asparagus Soup

asparagus, crab, soup, egg drops, recipe, Chinese, dish, Vietnamese, fish sauce, chilli, hearty, dish, appetizer, lovethatbite

This recipe reminds me of a Chinese-style egg drop soup with canned asparagus and chunks of tender crab. I used to eat this kind of soup in my hometown, and typically people enjoy it on special occasions, like wedding or anniversaries.

I made this on a whim one Sunday when I had leftover crab sticks in my fridge and fresh asparagus was on sale at the local market. It comes together fantastically simple, and is very tasty with the egg drop, so it makes any meal feel just a little more special. I love to make this recipe with fresh asparagus when they are in peak season and the price drops so I can eat all the asparagus as much as I can hold, but of course you can replace with canned asparagus.

(Visited 3,917 times, 1 visits today)

Steps

1 Done	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.
2 Done	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.
3 Done	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.
4 Done	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.
5 Done	Sprinkle with fresh chives, and serve immediately when it's hot.