Crab and Asparagus Soup

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Emily Tisdale 11

"An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home."
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35 m servings 133 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
  2. Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
  3. Combine cornstarch and water in a small bowl.
  4. Whisk cornstarch mixture into soup.
  5. Stir sesame oil and soy sauce into soup.
  6. Simmer, stirring constantly, until soup thickens, about 1 minute.
  7. Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
  8. Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.



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