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Vietnamese Crab & Asparagus soup is an elegant dish, which is why it's served only on special occasions. The broth is thick and clear, and the ingredients are plain in color. I have pork soup base and crab soup base.
White Asparagus Crab Soup (Sup man cua) cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be shown at different public occasions actually. I am certain you will see lots of people who just like the White Asparagus Crab Soup (Sup man cua) dishes which you make.
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Composition for White Asparagus Crab Soup (Sup man cua):
- Require 5 can of chicken broth
- Give 1 can - large white asparagus
- Provide 1 lb of Crab meat
- Require 2 can - quail eggs
- Provide 1 packages ekoni mushroom
- Get 3 egg whites
- Require 1/2 tbsp of sugar
- You need 4 clove of garlic
- Provide 1/2 cup for cornstarch
- Get 1 cup water
Vietnamese crab and asparagus soup: chockfull of vegetables: asparagus, quail eggs, crab meat. Jump to Recipe A perfectly light meal and a great summer soup, this Vietnamese crab and asparagus soup or sup mang cua is what summer is all about. Crab asparagus soup is one of the earliest and most popular Vietnamese style sup. Its Vietnamese name is Sup cua mang tay or It looks exquisite with clear soup, white crab meat and vibrant green asparagus and herbs.
White Asparagus Crab Soup (Sup man cua) instructions:
- 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.
If you already have some stock ready. Sup mang cua is a thick soup with canned white asparagus and fresh crab. Often fresh ingredients are the best for a dish, but for this For this soup it is certainly true that the amounts of the ingredients is to taste. So take as much crab, asparagus, corn flour and. Sup Mang Cua, or Vietnamese Asparagus and Crab Soup, has always been one of my favorite soups, and a cherished childhood memory.
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