Vietnamese Crab & Asparagus Soup

Ingredients (Serves 1–2):

• ½ cup fresh crab meat (or canned lump crab, drained)

• 1 egg, lightly beaten

• ¼ cup white asparagus (canned or fresh), cut into 2-inch segments

• 2 ½ cups chicken broth

• 1 tsp fish sauce

• ½ tsp sugar

• ½ tsp white pepper (to taste)

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• 1 green onion, finely chopped

• Fresh cilantro and fried shallots (for garnish)

Instructions (Using Nutri-stahl 1 QT Saucepan):

1. Simmer Broth:
   Pour the chicken broth into your Nutri-stahl 1 QT and bring to a gentle simmer over medium heat.

2. Flavor the Base:
   Add fish sauce, sugar, and white asparagus. Simmer for 3–4 minutes to infuse the broth.

3. Add the Crab:
   Stir in the crab meat and continue simmering for another 2 minutes. Be gentle to keep the lumps intact.

4. Thicken the Soup:
   Stir the cornstarch slurry again (as it may settle) and pour it in slowly, stirring until the broth thickens slightly.

5. Create Egg Ribbons:
   While stirring the soup in a slow circular motion, gently drizzle in the beaten egg to create silky ribbons.

6. Finish & Serve:
   Add white pepper to taste and stir in chopped green onions.
   Ladle into a bowl and garnish with cilantro and fried shallots.