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Vietnamese Crab and White Asparagus Soup (Sup Mang Cua)
35 minPara 6Nutri-Score B€€
B
35 min
35 minVietnamese Crab and White Asparagus Soup (Sup Mang Cua)
receta de
nuocmamafoods
@nuocmamafoods
3 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken stockDespensa960 ml
waterOtro1,9 litros
canned white asparagus (drained, cut into pieces)Frutas y verduras400 g- canned quail eggs (drained)Otro200 g
crab meat (picked over for shells)Pescado150 g- imitation crab (shredded, optional)Pescado150 g
egg whiteLácteos3 piezas- rock sugar (small pieces, optional)Despensa10 g
- chicken bouillon powderDespensa20 g
saltEspecias8 g
MSGEspecias4 g- ground pepperEspecias2 g
- cornstarchDespensa60 g
- water (for the cornstarch slurry)Otro120 ml
- cilantro (chopped, for garnish)Frutas y verduras10 g
- garlic chili oil (for garnish)Despensa15 ml
por ración
Nutrición
114kcal
- Carbohidratos
- 13 g
- Proteínas
- 10 g
- Grasas
- 2 g
lo que usará
Utensilios
Olla
Varillas
Bol
paso a paso
Preparación
- Paso 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.
- Paso 2
Season the soup
- Add the rock sugar, chicken bouillon powder, salt, MSG and ground pepper.
- Mix well until the seasonings dissolve.
- Paso 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.
- Paso 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.
- Paso 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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