| Servings |
people
|
Ingredients
- 8– 10 asparagus tough ends trimmed & discarded, cut into 1/2-inch pieces
- 1 tablespoon Vegetable oil
- 2 green onions chopped
- 1 teaspoon minced ginger
- 5 cups chicken broth 15 ounces
- 1 can white asparagus drained, and cut diagonally into 1/2 -inch pieces, 15 ounces
- 1/2 pound cooked crabmeat flaked
- 2 teaspoons light soy sauce
- 1/8 teaspoon white pepper
- sea salt to taste
- 3 tablespoons cornstarch dissolved in 1/4 cup water
- 1 egg lightly beaten
- 2 tablespoons chopped cilantro
Ingredients
|
|
Instructions
- Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
- Heat a soup pan over medium-high heat until hot. Add oil, swirling to coat bottom. Add green onions and ginger; cook, stirring, until fragrant. Add broth, both kinds of asparagus, crabmeat, soy sauce and pepper. Bring to a boil over medium-high heat. Salt to taste.
- Add cornstarch solution; cook, stirring, until soup boils and thickens slightly. Remove pan from heat. Slowly drizzle in egg, stirring, with a spoon to form an egg flower.
- Serve soup in individual soup bowls; garnish with cilantro.
Recipe Notes
© Yan Can Cook, Inc. 2023
Share this Recipe
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.