Recipe compliments of cookbook author YingChang Compestine.
Recipe: Invigorating Spicy Crab Soup
2 tablespoons canola oil
1/4 cup chopped onion
2 cloves garlic, finely chopped
3 fresh or dried shiitake mushrooms, rehydrated in water, cutinto 1-inch cubes
2 medium tomatoes, cut into 2-inch cubes
1 (1.97-ounce) package MAGGI TASTE OF ASIA Hot & Sour SoupMix
1 cup fresh or chopped imitation crabmeat
1 large egg, well beaten
1 teaspoon sesame oil
1 tablespoon MAGGI Seasoning Sauce
Fresh cilantro leaves (optional)
- Heat canola oil in large, nonstick wokor skillet over medium-high heat. Add onion, garlic and mushrooms;cook, stirring constantly, for about 1 minute or until fragrant.Add tomatoes; reduce heat to medium-low. Cook, stirring frequently,for 2 minutes.
- Stir in soup mix and 4 cups water. Bringto a boil. Add crabmeat; bring to a second boil. Turn off heat.Stir soup in one direction with a chopstick or fork and slowlypour in the beaten egg so the egg forms long threads.
- Stir in sesame oil and seasoning sauce.Garnish with cilantro leaves. Serve hot.Makes 6 servings.Estimated Times
Preparation Time: 15 mins
Cooking Time: 10 minsNutritional Information Per Serving (1/6of recipe): Calories: 130 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 1 g Cholesterol: 50 mg Sodium: 1060 mg Carbohydrates:11 g Dietary Fiber: 1 g Sugars: 3 g Protein: 6 g
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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