Crab and Asparagus Soup

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.



Step: 1

Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.

Step: 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.

Step: 3

Combine cornstarch and water in a small bowl.

Step: 4

Whisk cornstarch mixture into soup.

Step: 5

Stir sesame oil and soy sauce into soup.

Step: 6

Simmer, stirring constantly, until soup thickens, about 1 minute.

Step: 7

Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.

Step: 8

Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.


Per Serving: 133 calories; protein 16.3g; carbohydrates 7.8g; fat 4.3g; cholesterol 66.6mg; sodium 974.1mg.

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