Crab Asparagus Soup | Sup Mang Cua
Sup mang cua is a Vietnamese crab and white asparagus soup, known for its light, savory broth with egg whites to create a silky texture. It's often served as a starter in Vietnamese feasts and celebrations.
Ingredients
Pork Broth:
- 1.5 lbs pork bones, parboiled
- 3.75 quarts water
- 1 Tbsp kosher salt
- 1 Tbsp mushroom powder
- 1 onion, quartered
- 1 inch ginger, peeled
- 1 tsp rock sugar (or regular sugar)
Ingredients:
- 1 lb jumbo lump crabmeat
- 20 hardboiled quail eggs, boil for 5 minutes
- 2 12 oz jars white asparagus, cut into fours
- 4 egg whites, beaten
Thickener:
- ¼ cup tapioca flour
- ½ cup water
Garnish:
- cilantro, chopped
- green onions, chopped
- black pepper
Instructions
- In a medium size pot, add water to parboil the bones.
- Bring bones to a boil and boil for 10-15 minutes until you see quite a bit of impurities floating at the top.
- Drain water, rinse and clean the bones, then put the bones in a clean pot.
- Add all the “broth” ingredients into the pot and bring to a boil.
- Turn heat down to medium low and let it simmer for 1 ½ hours.
- After 1 ½ hours, strain broth and discard everything but the broth.
- Return broth to pot (I usually use a 3.5 quart pot for this part) and add crabmeat, quail eggs, white asparagus and thickener mix and bring broth to a boil.
- Once it’s at a boil, stir in the egg whites in one direction. It will start to look silky.
- Cook for a few more minutes and it’s ready to serve.
- Garnish with cilantro, green onions and top with some black pepper.
Nutrition
Serving: 1portion | Calories: 226kcal | Carbohydrates: 16g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 427mg | Sodium: 2854mg | Potassium: 390mg | Fiber: 1g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 10mg | Calcium: 118mg | Iron: 3mg