Asian Asparagus And Crab Soup Recipe

1. 1

   In a 5- to 6-qt pan over high heat, bring broth, ginger, oyster sauce, and five spice to a boil.

2. 2

   Add in rice sticks, cover, reduce heat to medium, and cook for 3 min (1 minute for capellini).

3. 3

   Stir in asparagus, mushrooms, and cilantro.

4. 4

   Cook till asparagus is tender-crisp to bite, about 3 min.

5. 5

   Stir in crab and lemon juice.

6. 6

   Add in warm sauce to taste; cook till crab is warm, about 1 minute.

7. 7

   Ladle into bowls.

8. 8

   This recipe yields about 3 qts; 6 servings.

9. 9

   Comments: Susan Romaine of Santa Barbara shares this recipe.

10. 10

    Instead of the Chinese five spice, you can use equal parts grnd cinnamon, grnd cloves, grnd ginger, and anise seed - 1/4 tsp.

11. 11

    total.

12. 12

    To break rice sticks into bite-size lengths, place in a plastic food bag.

No additional tips available.