4 cups chicken stock
8 oz asparagus tips, cut to 1/4-inch pieces
1 teaspoon 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 diced basil
Heat chicken stock and add asparagus and ginger. Cook until asparagus starts to get soft. Add the green onion. Reduce to a low heat. Beat the egg and mix in a small amount of stock. Slowly add egg to remaining stock slowly while stirring to avoid chunks of cooked egg.
Add sesame oil, sherry, soy sauce and corn starch. Add crab and let heat on low for a few minutes. Pour soup into bowls and top with dried basil.
Serves four people as a starter.