Crayfish and Asparagus Soup with Wood Ear Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 3 dried Wood Ear Mushrooms
- 500 grams green Asparagus
- 1 ½ liters Chicken broth
- 1 Tbsp cornstarch
- 1 Tbsp soy sauce
- 200 grams cooked crayfish (or crabs)
- salt
- freshly ground peppers
- fresh cilantro
Preparation steps
1.
Soak the wood ear mushrooms in hot water for about 20 minutes. Squeeze the mushrooms and cut into strips.
Rinse the asparagus and trim the lower ends. Cut the asparagus into 3 cm (approximately 1¼ inches) long pieces.
Boil the chicken broth in a saucepan. Take out 1 cup hot broth from the saucepan and stir the cornstarch and 1 tablespoon soy sauce in it until smooth.
2.
Pour the cornstrach mixture into the broth and stir with a whisk. Add the asparagus and simmer for 6 minutes until the asparagus is al dente. Add the crayfish tails or crab and mushrooms, and simmer for about 1 minute (do not boil!). Season the soup with the remaining soy sauce, salt and pepper. Serve sprinkled with some fresh cilantro.
