Crab, Asparagus & Baby Corn Egg Drop Soup
1 pint vegetable stock
3 tablespoons Shao Shing rice wine
2 tablespoons soy sauce
1 thumb ginger, grated
1 can crab white meat (120g)
150g baby corn, cut into bite sized pieces
120g asparagus, cut into bite sized pieces
1 free range egg
1 teaspoon sesame oil
3 spring onions, slivered
Add the Shao Shing, soy sauce and ginger to the vegetable stock and simmer, covered, for 5 minutes. Add the asparagus and baby corn and simmer for a few minutes, until just barely tender (3-4 minutes).
Add the crab meat. Beat together the egg and sesame oil. Drizzle the egg into the soup, turn off the heat and cover. Allow to stand for about 3 minutes, for the eggs to set. Stir in the spring onions and serve.
Nutrition Data
Calories (kcal) 367.7
Carbohydrate (g) 17.0
Protein (g) 43.3
Fat (g) 14.2
Fibre (g) 5.4
1 pint vegetable stock
3 tablespoons Shao Shing rice wine
2 tablespoons soy sauce
1 thumb ginger, grated
1 can crab white meat (120g)
150g baby corn, cut into bite sized pieces
120g asparagus, cut into bite sized pieces
1 free range egg
1 teaspoon sesame oil
3 spring onions, slivered
Add the Shao Shing, soy sauce and ginger to the vegetable stock and simmer, covered, for 5 minutes. Add the asparagus and baby corn and simmer for a few minutes, until just barely tender (3-4 minutes).
Add the crab meat. Beat together the egg and sesame oil. Drizzle the egg into the soup, turn off the heat and cover. Allow to stand for about 3 minutes, for the eggs to set. Stir in the spring onions and serve.
Nutrition Data
Calories (kcal) 367.7
Carbohydrate (g) 17.0
Protein (g) 43.3
Fat (g) 14.2
Fibre (g) 5.4
Posts
No comments:
Post a Comment