Entrée
Vietnamese Crab and White Asparagus Soup (Sup Mang Cua)
35 minPour 6Nutri-Score B€€
B
35 min
35 minVietnamese Crab and White Asparagus Soup (Sup Mang Cua)
recette de
nuocmamafoods
@nuocmamafoods
3 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken stockÉpicerie960 ml
waterAutres1,9 litres
canned white asparagus (drained, cut into pieces)Fruits et légumes400 g- canned quail eggs (drained)Autres200 g
crab meat (picked over for shells)Poissons150 g- imitation crab (shredded, optional)Poissons150 g
egg whiteProduits laitiers3 morceaux- rock sugar (small pieces, optional)Épicerie10 g
- chicken bouillon powderÉpicerie20 g
saltÉpices8 g
MSGÉpices4 g- ground pepperÉpices2 g
- cornstarchÉpicerie60 g
- water (for the cornstarch slurry)Autres120 ml
- cilantro (chopped, for garnish)Fruits et légumes10 g
- garlic chili oil (for garnish)Épicerie15 ml
par portion
Nutrition
114kcal
- Glucides
- 13 g
- Protéines
- 10 g
- Lipides
- 2 g
ce que vous utiliserez
Ustensiles
Marmite
Fouet
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Season the soup
- Add the rock sugar, chicken bouillon powder, salt, MSG and ground pepper.
- Mix well until the seasonings dissolve.
- Étape 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.
- Étape 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.
- Étape 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.
les plus cuisinées d’abord