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Vietnamese Crab and White Asparagus Soup (Sup Mang Cua)
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Vietnamese Crab and White Asparagus Soup (Sup Mang Cua)

35 minPorcje: 6Nutri-Score B€€
od @nuocmamafoods4 importyugotowano 0 razy
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Składniki

6 osób
  • chicken stockSpiżarnia960 ml
  • waterInne1,9 litry
  • canned white asparagus (drained, cut into pieces)Warzywa i owoce400 g
  • canned quail eggs (drained)Inne200 g
  • crab meat (picked over for shells)Ryby150 g
  • imitation crab (shredded, optional)Ryby150 g
  • egg whiteNabiał3 kawałki
  • rock sugar (small pieces, optional)Spiżarnia10 g
  • chicken bouillon powderSpiżarnia20 g
  • saltPrzyprawy8 g
  • MSGPrzyprawy4 g
  • ground pepperPrzyprawy2 g
  • cornstarchSpiżarnia60 g
  • water (for the cornstarch slurry)Inne120 ml
  • cilantro (chopped, for garnish)Warzywa i owoce10 g
  • garlic chili oil (for garnish)Spiżarnia15 ml

na porcję

Wartości odżywcze

114kcal

Węglowodany
13 g
Białko
10 g
Tłuszcz
2 g
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Przybory

  • Garnek
  • Trzepaczka
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Season the soup

    • Add the rock sugar, chicken bouillon powder, salt, MSG and ground pepper.
    • Mix well until the seasonings dissolve.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5
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