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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 133 Calories

Ingredients

• 1 egg, beaten
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 cup cooked crabmeat
• 4 cups shrimp stock
• 1 teaspoon freshly-grated ginger
• 1 pound asparagus spears, trimmed and cut into 1-inch pieces

Recipe Instructions

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.