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.
4 cups shrimp stock
1 teaspoon freshly-grated ginger
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon soy sauce
1 egg, beaten
1 cup cooked crabmeat
① Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
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 Combine cornstarch and water in a small bowl.
④ Whisk cornstarch mixture into soup.
⑤ Stir sesame oil and soy sauce into soup.
⑥ Simmer, stirring constantly, until soup thickens, about 1 minute.
⑦ Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
⑧ Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.
Per Serving: 133calories;4.3g fat;7.8g carbohydrates;16.3g protein;67mg cholesterol;974mg sodium.