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)
- 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).
- 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.
- Ladle into bowls.
- This recipe yields about 3 qts; 6 servings.
- 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.
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)