Tuesday, June 19, 2007

Dinner Tuesday 19 June - Crab, Asparagus & Baby Corn Egg Drop Soup

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

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