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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 minServes 6Nutri-Score B€€
from @nuocmamafoods4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken stockPantry960 ml
  • waterOther1.9 litres
  • canned white asparagus (drained, cut into pieces)Produce400 g
  • canned quail eggs (drained)Other200 g
  • crab meat (picked over for shells)Fish150 g
  • imitation crab (shredded, optional)Fish150 g
  • egg whiteDairy3 pieces
  • rock sugar (small pieces, optional)Pantry10 g
  • chicken bouillon powderPantry20 g
  • saltSpices8 g
  • MSGSpices4 g
  • ground pepperSpices2 g
  • cornstarchPantry60 g
  • water (for the cornstarch slurry)Other120 ml
  • cilantro (chopped, for garnish)Produce10 g
  • garlic chili oil (for garnish)Pantry15 ml

per serving

Nutrition

114kcal

Carbs
13 g
Proteins
10 g
Fat
2 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Whisk
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Season the soup

    • Add the rock sugar, chicken bouillon powder, salt, MSG and ground pepper.
    • Mix well until the seasonings dissolve.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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