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6 cups low-sodium chicken broth
2 green onions, cut diagonally into 1-inch pieces
2 thin slices fresh gingerroot
1 tablespoon chicken bouillon granules
1 can (6 ounces) crab meat, or fresh
15 spears asparagus, cut into 1-inch pieces
2 eggs, beaten
1 tablespoon chopped, fresh cilantro
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Combine the chicken broth, green onions, gingerroot and bouillon granules. Bring to boil, reduce heat, cover and
simmer one hour. Strain through a sieve and return broth to pot, discarding onions and gingerroot.
Add the crab and asparagus. Simmer about 10 minutes. Stir in eggs and cook until the egg makes "threads" in the soup. Stir in the cilantro and serve.
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Serve with spring rolls for a quick lunch or light dinner.
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