Directions

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.