Crab Meat Asparagus Soup

Recipe by Nghi Lhd, Vietnamese Cooking Group, Facebook

Recipe:

Lump crab meat: 6 oz can
Prepare crab meat by using a small pan, add a few drop of oil into the pan. Turn the stove on at Med to High heat, add 1 teaspoon of chopped garlic. Wait for garlic to cook evenly. It takes about 1 to 2 min. Add crab meat into the pan. Add a 2 or 3 drops of sesame oil and some black peppers. Gently Stir them up. Turn off the heat and set aside.

Prepare quail eggs:
I use 2 dozen
Boil quail eggs . Takes about 5 to 10 min. Peel the shells off. Set aside.

Prepare veggies:
Chop 1 lb asparagus into small pieces
Chop 10 baby portobello mushroom into small pieces
Thinly chop green onion and cilantro
Set all veggies aside into separate bowls.


Prepare starch:
Put about 3 tablespoon of corn starch or tapioca starch into a small bowl. Add 1/2 cup of water. Stir it up. Set aside.

Prepare broth:
In a big pot, add 
chicken broth cans: 32 oz
Water: about 5 to 6 cups
Cook at Med heat. Taste it. Add a 1/2 table spoon of salt and half teaspoon sugar if needed.

While this is going, in a bowl, crack 4 chicken eggs. Whisk them up.

Wait for the broth to boil, add asparagus and mushroom in. Add quail eggs in.

Slowly Add starch in and stir the pot until they all blend well.

Wait until the broth boils again. Add crab meat in.

Use a pair of chopstick as a guide to pour chicken eggs in. Slowly pour a thin layer of chicken eggs at a time. As you pour, Move your chopstick around the pot so that the eggs don't lump into 1 big pile.

Add 2 or 3 drops of sesame oil. Stir.

Add chopped green onion and cilantro in. Turn off heat.

Serve warm or hot w fresh black peppers.