Asian Asparagus And Crab Soup Recipe

• 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)

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

fresh ginger, oyster sauce, spice, capellini pasta, oyster, fresh cilantro, shrimp, lemon juice, warm sauce

Taken from cookeatshare.com/recipes/asian-asparagus-and-crab-soup-70117 (may not work)