Vorspeise
Vietnamese Crab and White Asparagus Soup (Sup Mang Cua)
35 Min.Für 6Nutri-Score B€€
B
35 Min.
35 Min.Vietnamese Crab and White Asparagus Soup (Sup Mang Cua)
was Sie brauchen
Zutaten
chicken stockVorräte960 ml
waterAndere1,9 Liter
canned white asparagus (drained, cut into pieces)Obst & Gemüse400 g- canned quail eggs (drained)Andere200 g
crab meat (picked over for shells)Fisch150 g- imitation crab (shredded, optional)Fisch150 g
egg whiteMilchprodukte3 Stücke- rock sugar (small pieces, optional)Vorräte10 g
- chicken bouillon powderVorräte20 g
saltGewürze8 g
MSGGewürze4 g- ground pepperGewürze2 g
- cornstarchVorräte60 g
- water (for the cornstarch slurry)Andere120 ml
- cilantro (chopped, for garnish)Obst & Gemüse10 g
- garlic chili oil (for garnish)Vorräte15 ml
pro Portion
Nährwerte
114kcal
- Kohlenhydrate
- 13 g
- Eiweiß
- 10 g
- Fett
- 2 g
was Sie verwenden
Utensilien
Kochtopf
Schneebesen
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Combine the broth base
- Pour the chicken stock and water into a stockpot.
- Add the white asparagus, quail eggs, crab meat and imitation crab.
- Give it a quick stir, cover and bring to a full boil.
- Schritt 2
Season the soup
- Add the rock sugar, chicken bouillon powder, salt, MSG and ground pepper.
- Mix well until the seasonings dissolve.
- Schritt 3
Thicken with cornstarch slurry
- Whisk the cornstarch with the water to make a slurry.
- Stir the soup while slowly pouring in the slurry.
- Keep stirring until the soup thickens.
- Schritt 4
Add the egg whites
- Slowly stream in the egg whites while stirring gently.
- Stir in slow motion so the egg whites form silky ribbons.
- Schritt 5
Taste, adjust and serve
- Taste and adjust the seasoning.
- Serve right away or let it simmer a little longer.
- Top with ground pepper, cilantro and garlic chili oil.
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