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  • Asian Asparagus And Crab Soup

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    Asian Asparagus And Crab Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 quart Crab Broth (see recipe)
    • 2 Tbsp. chopped fresh ginger
    • 1 Tbsp. oyster sauce
    • 1/4 tsp Chinese five spice
    • 4 ounce Chinese rice sticks (mai fun) broken bite-size (or possibly capellini pasta, broken bite-size)
    • 2 c. diagonally-sliced 1" pcs asparagus
    • 1/4 lb oyster or possibly common mushrooms rinsed, tough ends trimmed, and thinly sliced
    • 1/4 c. minced fresh cilantro
    • 1 c. shelled cooked crab - (6 ounce) (or possibly rinsed shelled cooked tiny shrimp)
    • 1 Tbsp. lemon juice
    • 1/4 tsp warm sauce - (to 1/2)

    Directions

    1. In a 5- to 6-qt pan over high heat, bring broth, ginger, oyster sauce, and five spice to a boil. Add in rice sticks, cover, reduce heat to medium, and cook for 3 min (1 minute for capellini).
    2. Stir in asparagus, mushrooms, and cilantro. Cook till asparagus is tender-crisp to bite, about 3 min. Stir in crab and lemon juice. Add in warm sauce to taste; cook till crab is warm, about 1 minute.
    3. Ladle into bowls.
    4. This recipe yields about 3 qts; 6 servings.
    5. Comments: Susan Romaine of Santa Barbara shares this recipe. Instead of the Chinese five spice, you can use equal parts grnd cinnamon, grnd cloves, grnd ginger, and anise seed - 1/4 tsp. total. To break rice sticks into bite-size lengths, place in a plastic food bag.

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