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