| Other Recipes | Ginger Crab and Asparagus Soup | Home |
|
|
|||||
|
4 cups chicken stock or broth
8 oz asparagus tips, cut to 1/4-inch pieces
1 teaspoon fresh ginger, peeled and minced
1 1/2 oz diced green onion
1 egg
1 tablespoon sherry
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon corn starch
8 oz crabmeat, cooked
1 tablespoon dried basil
Heat chicken stock to boil, add asparagus and ginger, and cook until asparagus
starts to get tender. Add green onion. Reduce to low heat. Beat egg and mix in 1
ounce of stock. Slowly add egg to remaining stock, stirring steadily to avoid
large pieces of cooked egg.
Add sherry, sesame oil, soy sauce and corn starch, stirring ingredients
together. Add crab and let simmer for a few minutes. Ladle soup into bowls and
garnish with dried basil.
Serves 4 as a starter.