Crab and asparagus soup is a sort of egg-drop soup. In the beginning course at weddings or anniversaries, this soup is frequently offered. The soup is particularly exquisite for these important events because of how few ingredients it has and how subdued its color is.
1. Prepare the ingredient by soaking the full bloom in hot water for 10 minutes if you're using white fungus. After it has softened, cut out the tough middle section, give it a good rinse, and then set it aside. After washing, trim any damaged ends from the asparagus. It should be thinly sliced into rings, then left aside.
2. Your preferred stock should be heated in a medium stockpot. Add cooked crab meat after it begins to boil, breaking it up into tiny strips with your fingers. Cook for 5 minutes at a gentle simmer after reducing the heat.
3. Add a little salt and MSG to the soup to taste, if desired. You might not need to season as much or at all because store-bought stock and some crab meat may already be salty. Taste-testing is recommended. There is no need for additional seasoning if using my own pork stock to make this. I use two bags (17.6 oz each) of my preferred store-bought Korean beef bone soup broth (Jay One brand), which is lightly spiced, to make this, and I also add 1 teaspoon sea salt and 1/2 teaspoon MSG.
4. Add hardboiled quail eggs. While gently stirring the pot in one direction, add the beaten eggs in a slow stream to get long strands of cooked eggs.
Join color tunnel after finishing.
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 173 | ||
Calories from Fat: 32 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 391mg | 13 % | |
Potassium 905.8mg | 24 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 20.2g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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