Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, white asparagus crab soup (sup man cua). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

White Asparagus Crab Soup (Sup man cua) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. White Asparagus Crab Soup (Sup man cua) is something which I’ve loved my entire life.

I now have my very own website y'all ! Please go there to print out this recipe. Vietnamese Crab & Asparagus soup is an elegant dish, which is why it's served only on special occasions.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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 5 can chicken broth
2. Prepare 1 can large white asparagus
3. Make ready 1 lb Crab meat
4. Prepare 2 can quail eggs
5. Get 1 packages ekoni mushroom
6. Make ready 3 egg whites
7. Take 1/2 tbsp sugar
8. Make ready 4 clove garlic
9. Take 1/2 cup cornstarch
10. Get 1 cup 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. 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.

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.

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. Sup mang cua is a thick soup with canned white asparagus and fresh crab. Often fresh ingredients are the best for a dish, but for this soup I prefer ready-to-eat asparagus. The soft texture and flavor of the canned asparagus really gives this soup what it needs. Sup Mang Cua, or Vietnamese Asparagus and Crab Soup, has always been one of my favorite soups, and a cherished childhood memory.

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