Chinese Crab and Asparagus Soup

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Added Mar 17th, 09 by Nathan Fong


  • Prep Time: 5 mins
  • Cook Time: 10 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 975%
Fat 4g6%
Cholesterol 27mg9%
Sodium 1,667mg 69%
Carbohydrates 4g5%

More facts>>

FoodConnect Nutritionals

The French first introduced White asparagus to Vietnam during the Indochine period and over the years its popularity has grown throughout Asia. Asian chefs used traditional cooking techniques to introduce this new ingredient into their cuisine. This soup combines the use of both colours which showcases the different textures and fresh flavours

Ingredients

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                    [title_custom] => tin white asparagus,
                    [componentid] => 0
                    [method] => cut on the bias into 1/2-inch pieces (or substitute green asparagus)
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            [169c262a-d36b-fb94-111e-9e21d161c4ff] => Array
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                    [title_custom] => vegetable oil
                    [componentid] => 0
                    [method] => 
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            [803f07ce-cb2f-7204-eda7-2a29bbc49795] => Array
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                    [title] => spice, ginger root, fresh
                    [ingredientid] => 31390
                    [ingredientuuid] => 803f07ce-cb2f-7204-eda7-2a29bbc49795
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                    [measure] => teaspoon
                    [title_custom] => ginger
                    [componentid] => 0
                    [method] => minced
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            [222ea097-e0f8-74b4-310e-a79ee496ae08] => Array
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                    [title] => broth, chicken, cnd
                    [ingredientid] => 4088
                    [ingredientuuid] => 222ea097-e0f8-74b4-310e-a79ee496ae08
                    [quantity] => 6.00
                    [measure] => cups
                    [title_custom] => chicken stock
                    [componentid] => 0
                    [method] => 
                )

            [d55bcab7-1b9b-4134-0990-d73020605bda] => Array
                (
                    [title] => crab, dungeoness, meat
                    [ingredientid] => 10387
                    [ingredientuuid] => d55bcab7-1b9b-4134-0990-d73020605bda
                    [quantity] => 0.50
                    [measure] => pound
                    [title_custom] => Dungeness crabmeat
                    [componentid] => 0
                    [method] => 
                )

            [74278b2a-2868-51d4-a1cc-9d5f911fd2f5] => Array
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                    [title] => sauce, soy
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                    [ingredientuuid] => 74278b2a-2868-51d4-a1cc-9d5f911fd2f5
                    [quantity] => 3.00
                    [measure] => tablespoons
                    [title_custom] => soy sauce
                    [componentid] => 0
                    [method] => 
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            [e5ac3b9c-3c76-3e04-69f0-0513467cf1d3] => Array
                (
                    [title] => pepper, white
                    [ingredientid] => 23900
                    [ingredientuuid] => e5ac3b9c-3c76-3e04-69f0-0513467cf1d3
                    [quantity] => 0.25
                    [measure] => teaspoon
                    [title_custom] => white pepper
                    [componentid] => 0
                    [method] => 
                )

            [69d4ac03-5d00-0ad4-9d62-a3499a5b8610] => Array
                (
                    [title] => cornstarch
                    [ingredientid] => 10269
                    [ingredientuuid] => 69d4ac03-5d00-0ad4-9d62-a3499a5b8610
                    [quantity] => 1.00
                    [measure] => tablespoon
                    [title_custom] => cornstarch
                    [componentid] => 0
                    [method] => mixed into 2 tablespoons water
                )

            [4d7c4758-f0a5-83e4-b5b0-849041e3e020] => Array
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                    [title] => egg whites, raw, lrg
                    [ingredientid] => 14320
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                    [quantity] => 1.00
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                    [title_custom] => egg white
                    [componentid] => 0
                    [method] => beaten
                )

            [0ff6ce8e-090d-fe74-f92b-190def3b09aa] => Array
                (
                    [title] => herb, cilantro, leaves, fresh
                    [ingredientid] => 17950
                    [ingredientuuid] => 0ff6ce8e-090d-fe74-f92b-190def3b09aa
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => fresh cilantro
                    [componentid] => 0
                    [method] => 
                )

            [ddbeaaa5-9629-7ec4-f9a8-e4c6ff8d4acc] => Array
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                    [title] => onion, green, tops & bulb, fresh, med, 4 1/8" long
                    [ingredientid] => 22694
                    [ingredientuuid] => ddbeaaa5-9629-7ec4-f9a8-e4c6ff8d4acc
                    [quantity] => 2.00
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                    [title_custom] => green onions,
                    [componentid] => 0
                    [method] => finely chopped
                )

        )

)

  • 1 tin white asparagus, cut on the bias into 1/2-inch pieces (or substitute green asparagus)
  • 1 tbsp vegetable oil
  • 1 tsp ginger minced
  • 6 cups chicken stock
  • 1/2 pound Dungeness crabmeat
  • 3 tablespoons soy sauce
  • 1/4 tsp white pepper
  • 1 tbsp cornstarch mixed into 2 tablespoons water
  • 1 egg white beaten
  • 2 tablespoons fresh cilantro
  • 2 green onions, finely chopped

Recipe Method

1. Cut off any tough ends of the asparagus. Cut them into 1/2 inch pieces.

2. Bring a medium stockpot or saucepan of water to a boil and add the salt. Add the asparagus and cook until tender-crisp, about 1 to 2 minutes.

3. Remove and immediately place into an ice water bath to cool and drain well. Place into a bowl, cover and chill until ready to serve. Set aside some of the tips to use for garnish.

4. Place the saucepan over medium high heat with the oil. When hot, add the ginger and saute until fragrant, about 30 seconds.

5. Add the broth, both asparagus, crabmeat, soy sauce, and pepper and bring to a boil over high heat. Add the cornstarch mixture and stir until thicken slightly, about 1 minute.

6. Remove from heat and slowly drizzle in the egg white constantly stirring. Ladle into warm soup bowls and garnish with reserved asparagus tips, cilantro and green onions.

7. If tinned white asparagus is unavailable, use fresh ones and blanch until crisp tender.

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