Sup Mang Cua (Vietnamese Asparagus & Crab Soup)
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- Опубликовано: 22 апр 2021
- Serves 8-10 bowls
Ingredients:
1 can of crab meat 16 oz
1 bunch of white asparagus
1 can quail eggs
2 cartons of chicken broth (32 oz each)
5 tbsp cornstarch
egg whites from 5 eggs
white pepper
2.5 oz dried white fungus (snow fungus)
1 tbsp fish sauce
3 tbsp chicken bouillon
1 shallot thinly sliced
cilantro to garnish
6 cups of water
Instructions:
1. In a pot, pour in 6 cups of water and 2 cartons of chicken broth. Bring it to a boil.
2. While your broth is heating up you can start preparing all the other ingredients. Start by soaking the white fungus in water for 15 minutes.
3. Peel the top layer of skin off the bottom third of the asparagus then chop into small pieces. If you are using the canned or jarred asparagus you do not need to peel the skin off.
4. Separate the egg whites and yolk from 5 eggs. I only like to use the egg whites but you can use the yolk too if you want.
5. Prepare your cornstarch slurry by mixing water and 5 tbsp of cornstarch.
6.Once broth is boiling you can add in the chopped asparagus. I add these in first because they take longer to cook. If using the canned or jarred asparagus you don't need extra time to cook them as they are already soft.
7. Once you've soaked your white fungus for 15 minutes, use a pair of scissors to cut and remove the center part that's hard. Then cut the fungus into small pieces.
8. In a pan, heat some veggie oil and cook shallot slices until fragrant. Then add in crab meat, season with black pepper and cook for 1-2 minutes.
9. Now add in the quail eggs, white fungus and crab meat into the broth. Bring it to a boil.
10. Once boiling slowly pour in the egg whites while stirring the pot to create the egg ribbons.
11. Slowly pour in your cornstarch slurry while stirring the pot to prevent clumping.
12. Now season to taste and add chicken bouillon and fish sauce as needed. I added 3 tbsp of chicken bouillon and 1 tbsp of fish sauce.
13. You can also adjust the consistency of the soup too. Add less cornstarch slurry if you like it looser or add more if you want a thicker consistency.
14. Serve and garnish with some white pepper and fresh cilantro.
Music: Sweet
Musician: LiQWYD
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Thank you for sharing this recipe. My husband was feeling under the weather and asked me to make soup mang cua. Never made it before and I followed your recipe step by step and it was perfect! Please share more!
Yay!!! This makes me so happy! I’m so glad you guys enjoyed the recipe and thanks so much for trying it out 😊
Thank you so much for this recipe! I looked around for a few and this is the one I am going to follow and make later this week! Thank you!!
You’re welcome!! I hope you like it! Let me know if you have any questions!
I've never seen white asparagus before!😮 This looks delicious! 😋 So nutritious too! 🤗 Will have to try this out 🧡
fresh white asparagus isn't the easiest to find but you can also find them canned or jarred too! Otherwise using green asparagus is yummy as well :)
You do the same way with green asparagus too? Peel them first and chop into small pieces?
Yes that’s what I would do especially if the asparagus’s skin is tough. Peeling the outer layer off will taste better. 😊
Can’t wait to try it :) #tiktok
yay!! I hope you'll like it! Let me know if you have any questions :)