Hello everybody, hope you’re having an amazing day today. Today, we’re going 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 bit tasty. This is gonna smell and look delicious.
Add the cornstarch-and-water mixture and stir for a few minutes. Vietnamese Crab & Asparagus Soup, Sup Mang Tay Cua or Sup Mang Cua for short, is a soup dish we always have at the dinner table for weddings and holidays. Sup Mang Cua (Vietnamese Crab and Asparagus Soup) Sup Mang Cua is a soup is always the star of the party. Sup Mang Cua, or Vietnamese Asparagus and Crab Soup, has always been one of my favorite soups, and a cherished childhood memory.
White Asparagus Crab Soup (Sup man cua) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. White Asparagus Crab Soup (Sup man cua) is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have white asparagus crab soup (sup man cua) using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make White Asparagus Crab Soup (Sup man cua):
- Prepare 5 can chicken broth
- Get 1 can large white asparagus
- Get 1 lb Crab meat
- Make ready 2 can quail eggs
- Make ready 1 packages ekoni mushroom
- Prepare 3 egg whites
- Get 1/2 tbsp sugar
- Get 4 clove garlic
- Get 1/2 cup cornstarch
- Get 1 cup water
Its Vietnamese name is Sup cua mang tay or Sup mang cua in short. It is light and delicate with natural sweetness from crab meat and asparagus. This recipe from Sunday Nite Dinner is kind of a Vietnamese egg drop soup, with crab meat and asparagus that give the soup some freshness and a little sweetness, and just enough fish sauce and charred onion to give it some funk. (Although if you're like me, you'll have a hard time not reaching for some fierce hot sauce to really perk it up.) In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. When buying asparagus, look for firm, straight, uniform-size spears.
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.
This recipe from Sunday Nite Dinner is kind of a Vietnamese egg drop soup, with crab meat and asparagus that give the soup some freshness and a little sweetness, and just enough fish sauce and charred onion to give it some funk. (Although if you're like me, you'll have a hard time not reaching for some fierce hot sauce to really perk it up.) In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry. Súp Măng Cua (Asparagus Crab Soup) Súp Măng Cua is a popular delicacy and consider to be a high-end soup in Vietnam which we get to enjoy only on special occasions like weddings or anniversaries. Asparagus or Western bamboo (Măng Tây), as we call it, was introduced by the French.
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