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Ingredients
- 6 ounce Crab meat
- 18 x Spears white asparagus, peeled
- 2 x Large eggs, beaten
- 6 sprg cilantro
- 6 c. Chicken broth, canned
- 2 x Green onions
- 2 slc Fresh ginger root
- 1 Tbsp. Chicken bouillon granules Salt
Directions
- Cut onions into 1-inch lengths, include part of the green tops. Cut 2
- (1/4-inch thick) slices from a finger of gingerroot.
- Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat, cover, simmer 1 hour. Strain broth. Remove and fat. Note - to make broth from scratch, use chicken carcass or possibly bones The base broth should be very clear, skimmed of fat and strained of seasoning matters.
- Add in crab to broth. Cut asparagus spears into thirds; add in to broth. Simmer gently, uncovered, 10 min. Beat Large eggs in a small bowl. Slowly pour Large eggs into soup, stirring gently but constantly to stream egg threads.
- Makes 61-c. servings. Garnish with cilantro sprig.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 662g | |
| Recipe makes 6 servings | |
| Calories 402 | |
| Calories from Fat 209 | 52% |
| Total Fat 23.27g | 29% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 2989mg | 125% |
| Potassium 340mg | 10% |
| Total Carbs 28.59g | 8% |
| Dietary Fiber 10.0g | 33% |
| Sugars 6.25g | 4% |
| Protein 16.41g | 26% |
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