Sweet Corn Soup with Crab and Asparagus
(from tagost’s recipe box)
Source: American Heart Association
Ingredients
- Sweet Corn Soup With Crab and Asparagus
- Description
- This Cantonese-style soup is practically a meal in itself.
- Ingredients
- * 1 1/2 pounds fresh asparagus
- * 1/4 cup water
- * 4 cups fat-free, low-sodium chicken broth
- * 1 15-ounce can no-salt-added cream-style corn
- * 2 teaspoons low-salt soy sauce
- * 1/2 teaspoon salt
- * 2 tablespoons cornstarch
- * 2 tablespoons cold water
- * Egg substitute equivalent to 3 eggs, or 3 large eggs
- * 2 6-ounce cans crabmeat, rinsed and drained
- * 1/2 teaspoon toasted sesame oil
- * 6 medium green onions (green part only), finely chopped
- * Chili garlic sauce to taste (optional)
Directions
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Preparation
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1. Trim the asparagus and cut into 1-inch pieces. Put in a microwave-safe dish with 1/4 cup water. Microwave, covered, on 100 percent power (high) for 5 minutes, or until tender-crisp. Don’t overcook. Drain well.
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2. In a large saucepan, bring the broth to a boil over high heat. Stir in the corn, soy sauce, and salt. Return to a boil. Meanwhile, put the cornstarch in a cup. Add 2 tablespoons water, stirring to dissolve. Pour into the broth mixture, stirring constantly.
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3. Pour the egg substitute into the boiling soup in a thin stream. Remove from the heat.
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4. To serve, spoon 1/2 cup asparagus into each bowl. Ladle the broth mixture over each serving. Top with the crabmeat and sesame oil. Sprinkle the green onions over each serving.
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5. Serve the chili garlic sauce on the side.
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Nutrition analysis per serving:
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Calories: 138 Total Fat: 1g
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Cholesterol: 38mg Protein: 15g
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Carbohydrates: 17g Sodium: 278mg
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Serves
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Serves 8