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Crab and Asparagus Soup

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Emily Tisdale

Emily Tisdale

An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
  2. Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
  3. Combine cornstarch and water in a small bowl.
  4. Whisk cornstarch mixture into soup.
  5. Stir sesame oil and soy sauce into soup.
  6. Simmer, stirring constantly, until soup thickens, about 1 minute.
  7. Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
  8. Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.
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