White Asparagus Crab Soup (Sup man cua)
White Asparagus Crab Soup (Sup man cua)

Hey everyone, hope you’re 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. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. White Asparagus Crab Soup (Sup man cua) is something which I’ve loved my whole 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 that.

The ingredients needed to make White Asparagus Crab Soup (Sup man cua):
  1. Get chicken broth
  2. Take large white asparagus
  3. Make ready Crab meat
  4. Make ready quail eggs
  5. Make ready ekoni mushroom
  6. Make ready egg whites
  7. Prepare sugar
  8. Make ready garlic
  9. Get cornstarch
  10. Prepare water

Its Vietnamese name is Sup cua mang tay or It looks exquisite with clear soup, white crab meat and vibrant green asparagus and herbs. If you already have some stock ready. Crab White Asparagus Soup is a part of Peranakan Foods in Indonesia. Who doesn't love this typical egg drop soup?

Instructions to make White Asparagus Crab Soup (Sup man cua):
  1. Add chicken broth and garlic to pot. Bring to boil.
  2. 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.
  3. Pour quail eggs into basket. Rinse thoroughly.
  4. Next, prepare the mushroom. Cut the bottom half of the enoki mushroom and discard. Wash and cut mushroom into an inch segment.
  5. Next, prepare the corn starch. Add corn starch in a small bowl with water. Stir and set aside.
  6. Prepare the egg whites. Whisk the egg whites wish a fork in a small bowl.
  7. When the broth comes to a boil, add in the crab meat.
  8. Add in quail eggs, mushrooms, and white asparagus.
  9. Season with sugar. Next, add in corn starch while slowly stirring.
  10. Add in egg whites slowly while stirring with a fork.
  11. Serve.

I have pork soup base and crab soup base. Do you think either of these would work in place of the chicken soup base? 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. 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.

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