Receta Asian Asparagus And Crab Soup
by Global Cookbook

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	Raciónes: 6

Ingredientes

2 quart Crab Broth (see recipe)
2 Tbsp. chopped fresh ginger
1 Tbsp. oyster sauce
1/4 tsp Chinese five spice
4 ounce Chinese rice sticks (mai fun) broken bite-size (or possibly capellini pasta, broken bite-size)
2 c. diagonally-sliced 1" pcs asparagus

1/4 lb oyster or possibly common mushrooms rinsed, tough ends trimmed, and thinly sliced
1/4 c. minced fresh cilantro
1 c. shelled cooked crab - (6 ounce) (or possibly rinsed shelled cooked tiny shrimp)
1 Tbsp. lemon juice
1/4 tsp warm sauce - (to 1/2)

In a 5- to 6-qt pan over high heat, bring broth, ginger, oyster sauce, and five spice to a boil. Add in rice sticks, cover, reduce heat to medium, and cook for 3 min (1 minute for capellini).
Stir in asparagus, mushrooms, and cilantro. Cook till asparagus is tender-crisp to bite, about 3 min. Stir in crab and lemon juice. Add in warm sauce to taste; cook till crab is warm, about 1 minute.
Ladle into bowls.
This recipe yields about 3 qts; 6 servings.
Comments: Susan Romaine of Santa Barbara shares this recipe. Instead of the Chinese five spice, you can use equal parts grnd cinnamon, grnd cloves, grnd ginger, and anise seed - 1/4 tsp. total. To break rice sticks into bite-size lengths, place in a plastic food bag.