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🍽️ Asparagus Soup with Crayfish Tails and Mu-Er Mushrooms

145 kcal · 30 min · 4 servings

Ingredients

• 3 dried Mu-Er mushrooms
• 500 g green asparagus
• 1.5 l chicken broth
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 200 g cooked crayfish tails
• or crab meat
• salt
• pepper (freshly ground)
• 1 tbsp fresh chopped cilantro

Instructions

1. 1. Soak the Mu-Er mushrooms in hot water for about 30 minutes.
2. 2. Squeeze the mushrooms slightly and cut them into thin strips.
3. 3. Wash the asparagus thoroughly.
4. 4. Peel the bottom third of the asparagus stalks.
5. 5. Cut off the tough ends of the asparagus.
6. 6. Cut the asparagus into pieces about 3 centimeters long.
7. 7. Heat the broth in a pot.
8. 8. Take one cup of the hot broth out of the pot and set it aside.
9. 9. Stir the cornstarch into the removed broth with one tablespoon of soy sauce until no lumps remain.
10. 10. Stir the starch-soy sauce mixture back into the rest of the pot with the broth.
11. 11. Add the asparagus pieces to the broth.
12. 12. Let the soup simmer for about 6 minutes until the asparagus is tender-crisp.
13. 13. Add the crayfish tails or crab meat to the soup.
14. 14. Add the prepared Mu-Er mushrooms to the soup.
15. 15. Let the ingredients steep in the hot soup for about 1 minute.
16. 16. Do not continue to boil the soup to avoid overheating the ingredients.
17. 17. Season the soup to taste with the remaining soy sauce, salt, and pepper.
18. 18. Divide the soup into small bowls.
19. 19. Sprinkle the finished soup with fresh coriander and serve.

Nutrition per serving

• kcal: 145
• Protein: 19 g · Fett/Fat: 2 g · Carbs: 8 g