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, cut into 1-inch cubes 2 medium tomatoes, cut into 2-inch cubes 1 (1.97-ounce) package MAGGI TASTE OF ASIA Hot & Sour Soup Mix 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 wok or 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. Bring to a boil. Add crabmeat; bring to a second boil. Turn off heat. Stir soup in one direction with a chopstick or fork and slowly pour 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 mins

Nutritional Information Per Serving (1/6 of recipe): Calories: 130 Calories from Fat: 60 Total Fat: 7 g 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 property of Nestlé® and Meals.com, used with permission.