Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, white asparagus crab soup (sup man cua). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

White Asparagus Crab Soup (Sup man cua) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. White Asparagus Crab Soup (Sup man cua) is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have white asparagus crab soup (sup man cua) using 10 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make White Asparagus Crab Soup (Sup man cua):

1. Prepare 5 can chicken broth
2. Make ready 1 can large white asparagus
3. Get 1 lb Crab meat
4. Take 2 can quail eggs
5. Make ready 1 packages ekoni mushroom
6. Make ready 3 egg whites
7. Make ready 1/2 tbsp sugar
8. Prepare 4 clove garlic
9. Make ready 1/2 cup cornstarch
10. Make ready 1 cup water

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.

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