Asparagus — White asparagus is typically used to keep the soup white. White asparagus is just green asparagus that hasn’t been allowed to turn green by sunlight. It is milder in flavor and a lot more tender. White asparagus is rarely available fresh and when it is, it costs twice as much. You can get canned white asparagus, which seems to be readily available. If you can’t find white asparagus, use green asparagus.
Eggs — Egg whites are whisked until frothy and then drizzled into the hot soup to make egg ribbons. This is the reason it is called an egg-drop soup. Typically only the whites are used, but again, if color isn’t an issue, use the whole egg. The yolk adds more flavor and richness to the soup.
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Hardboiled Quail Eggs — Sometimes there are hardboiled quail eggs in the soup. It is not required but they are a welcome addition. My kids absolutely love hardboiled quail eggs so for me, they are an absolute must. You can get them fresh and hardboil them at home for the best possible flavor or buy the canned version. Canned quail eggs suck but they will do.
Tapioca Starch — To get the soup to thicken up, make a slurry out of tapioca starch and water. Make sure to mix the tapioca starch with room-temperature water separately from the pot. Once it is completely dissolved, add the mixture to the pot. Never, ever, ever add tapioca starch directly into a hot pot. It will clump together. Not good.
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If you don’t have tapioca starch, substitute it with potato starch. Corn starch can also be used in a pinch.
Optional Garnishes — No soup can go naked. When ready to serve, add thinly sliced cilantro or green onions, a dash of ground white pepper, and a drizzle of sesame oil. Don’t have ground white pepper? Not a problem. Use ground black pepper.
Other Ingredients that you can use:
Mushroom — Shiitake (keep in mind that these can darken the broth slightly), straw, or enoki mushrooms.
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White or Snow Fungus — Similar in taste and texture to black fungus, also known as wood ear mushroom, but white in color. Provides a great crunch. This is my go-to when I don’t use white asparagus.
Carrots — I love to use frozen cubed carrots. Works great!
Corn — Great addition especially when sweet corn is in season.
Complete the Feast
Serve this soup with these other accompanying celebratory dishes:
Sugar Cane Skewered Shrimp (Chạo Tôm)Salt & Pepper Crab (Cua Rang Muối)Salt & Pepper Prawns (Tôm Rang Muối)Mung Bean Pudding (Chè Hoa Cau)
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