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🍽️ Crab Soup

337 kcal · 30 min · 4 servings

Ingredients

• 3 dried Mu-Err mushrooms
• 500 g green asparagus
• 1.5 l poultry broth
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 200 g cooked crayfish tails (or crab)
• salt
• pepper (from the mill)
• fresh cilantro

Instructions

1. 1. Soak the wood ear mushrooms in hot water for about 20 minutes.
2. 2. Then squeeze the mushrooms slightly and cut them into thin strips.
3. 3. Wash the asparagus and cut off the lower, woody end.
4. 4. Cut the asparagus stalks into pieces about 3 centimeters long.
5. 5. Heat the broth in a pot.
6. 6. Take one cup of the hot broth aside.
7. 7. Stir the cornstarch and one tablespoon of soy sauce into the reserved broth until smooth.
8. 8. Stir this mixture back into the rest of the broth in the pot using a whisk.
9. 9. Add the asparagus pieces to the broth.
10. 10. Let it cook for about 6 minutes until the asparagus is tender-crisp.
11. 11. Add the crayfish tails or crabs and the prepared wood ear mushrooms.
12. 12. Let the ingredients steep for about 1 minute, but do not boil them further.
13. 13. Season the soup with the remaining soy sauce, salt, and pepper to taste.
14. 14. Serve the soup sprinkled with some fresh cilantro.

Nutrition per serving

• kcal: 337
• Protein: 31 g · Fett/Fat: 19 g · Carbs: 9 g