Invigorating Spicy Crab Soup
Served hot garnished with fresh cilantro leaves, this rich and delicious soup is ready in 30 minutes. Recipe compliments of cookbook author Ying Chang Compestine.
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.
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.