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Vietnamese Crab and White Asparagus Soup (Sup Mang Cua)
35 minVoor 6Nutri-Score B€€
B
35 min
35 minVietnamese Crab and White Asparagus Soup (Sup Mang Cua)
recept van
nuocmamafoods
@nuocmamafoods
3 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
chicken stockVoorraadkast960 ml
waterOverig1,9 liter
canned white asparagus (drained, cut into pieces)Groente en fruit400 g- canned quail eggs (drained)Overig200 g
crab meat (picked over for shells)Vis150 g- imitation crab (shredded, optional)Vis150 g
egg whiteZuivel3 stukken- rock sugar (small pieces, optional)Voorraadkast10 g
- chicken bouillon powderVoorraadkast20 g
saltKruiden en specerijen8 g
MSGKruiden en specerijen4 g- ground pepperKruiden en specerijen2 g
- cornstarchVoorraadkast60 g
- water (for the cornstarch slurry)Overig120 ml
- cilantro (chopped, for garnish)Groente en fruit10 g
- garlic chili oil (for garnish)Voorraadkast15 ml
per portie
Voedingswaarden
114kcal
- Koolhydraten
- 13 g
- Eiwitten
- 10 g
- Vetten
- 2 g
wat je gebruikt
Keukengerei
Soeppan
Garde
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Season the soup
- Add the rock sugar, chicken bouillon powder, salt, MSG and ground pepper.
- Mix well until the seasonings dissolve.
- Stap 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.
- Stap 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.
- Stap 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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