Crab And Asparagus Soup

1. 1

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

2. 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.

3. 3

   Combine cornstarch and water in a small bowl.

4. 4

   Whisk cornstarch mixture into soup.

5. 5

   Stir sesame oil and soy sauce into soup.

6. 6

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

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.