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Composition - White Asparagus Crab Soup (Sup man cua):
- Give 5 can of chicken broth
- Make ready 1 can for large white asparagus
- Take 1 lb Crab meat
- Provide 2 can - quail eggs
- Prepare 1 packages of ekoni mushroom
- Give 3 for egg whites
- Need 1/2 tbsp - sugar
- Take 4 clove - garlic
- Provide 1/2 cup cornstarch
- Give 1 cup water
White Asparagus Crab Soup (Sup man cua) how to cook:
- Add chicken broth and garlic to pot. Bring to boil.
- As chicken broth and garlic is prepping to boil, prep other ingredients. Rinse white asparagus then cut into 1 inch segments (diagonal segments). Discard the top of the asparagus.
- Pour quail eggs into basket. Rinse thoroughly.
- Next, prepare the mushroom. Cut the bottom half of the enoki mushroom and discard. Wash and cut mushroom into an inch segment.
- Next, prepare the corn starch. Add corn starch in a small bowl with water. Stir and set aside.
- Prepare the egg whites. Whisk the egg whites wish a fork in a small bowl.
- When the broth comes to a boil, add in the crab meat.
- Add in quail eggs, mushrooms, and white asparagus.
- Season with sugar. Next, add in corn starch while slowly stirring.
- Add in egg whites slowly while stirring with a fork.
- Serve.
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