How to Make Crab and Asparagus Soup Better Than a Restaurant

Crab and asparagus soup, a delicacy often enjoyed as an appetizer at parties, is actually easy to make and saves a lot of time. Let's discover how to make crab and asparagus soup with PasGo.

Asparagus is a highly beneficial food for digestion, blood sugar regulation, cardiovascular support, and especially for pregnant women. That's why there are many delicious dishes made from asparagus such as asparagus stir-fried with shrimp, asparagus stir-fried with beef... especially crab and asparagus soup. This is a fantastic appetizer at parties. Today, let's make crab and asparagus soup at home with PasGo.

(Fresh asparagus)

Essential Ingredients

- 1 medium-sized crab (Approximately 400-500g)

- 1 small bunch of asparagus (About 8-10 spears)

- 1 chicken egg

- 30g cornstarch

- 10g wood ear mushrooms

- Salt, seasoning powder, pepper (To taste)

- Cilantro (To taste)

How to Make Crab and Asparagus Soup

Crab and asparagus soup offers a sweet taste of crab meat combined with the unique sweetness of asparagus. Your family will surely love it. Let's follow these 5 steps to have crab and asparagus soup.

Step 1

Clean the sea crab thoroughly and boil until cooked. Remember to reserve the crab broth for making the soup (The amount of water depends on your family's serving size)

Next, soak the crab in cold water to cool quickly, then remove the crab meat.

(Crab boiled and meat removed)

Step 2

- Clean the asparagus, remove the tough ends, and cut into 2cm diagonal pieces

Soak wood ear mushrooms, clean, remove the root, then slice thinly for a bite-sized portion.

Wash cilantro thoroughly, let it dry.

(Asparagus cut into 2cm pieces)

Step 3

Beat the egg until both yolk and white are well mixed.

Dissolve cornstarch in ½ cup of water.

Step 4

Bring the crab broth to a boil, then add the asparagus and wood ear mushrooms. Season with salt and seasoning powder to taste.

(Add the asparagus to the crab broth to make the soup)

Next, add the pre-mixed cornstarch to the pot, stirring until the soup thickens evenly.

While the soup is boiling, add the previously removed crab meat and stir well.

After beating the eggs, pour them into the soup. Since eggs cook quickly, use chopsticks to stir rapidly to evenly distribute the eggs in the soup.

Taste the seasoning and adjust to your preference. Once the soup comes to a boil again, turn off the heat. Be careful not to simmer for too long as the asparagus will lose its crunchiness and flavor.

Step 5

Scoop the crab and asparagus soup into bowls, sprinkle evenly with black pepper and fresh cilantro on top for both aroma and visual appeal.

The bowl of soup is velvety smooth, with the savory taste of crab and delicate swirls of egg strands mingled with the vibrant green of asparagus, truly enticing. Crab and asparagus soup is best enjoyed hot, so set aside some time before dinner to prepare this appetizer for your family.

Best wishes for your success!

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