Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, white asparagus crab soup (sup man cua). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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. White asparagus, egg whites, white pepper and crab meat are traditionally used to elevate the.
White Asparagus Crab Soup (Sup man cua) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. White Asparagus Crab Soup (Sup man cua) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have white asparagus crab soup (sup man cua) using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make White Asparagus Crab Soup (Sup man cua):
- Take 5 can chicken broth
- Take 1 can large white asparagus
- Make ready 1 lb Crab meat
- Take 2 can quail eggs
- Get 1 packages ekoni mushroom
- Make ready 3 egg whites
- Get 1/2 tbsp sugar
- Take 4 clove garlic
- Take 1/2 cup cornstarch
- Take 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.
Instructions to make White Asparagus Crab Soup (Sup man cua):
- 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. Normally the mang tay (Vietnamese asparagus), literally "Western bamboo," used for this soup would be white asparagus spears, most likely canned as fresh asparagus was rather rare to come by in Vietnam. But as it's asparagus season, I see no reason to. Sup mang cua has a slightly thick, silky texture and combines the sweet and succulent flavors of crab and beautiful white asparagus. Most Vietnamese soups (canh) are designed to be eaten with rice as part of a meal but this soup is typically serve as a first.
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