Ingredients:
100g crab meat
150g needle mushroom or asparagus, cut into 3cm sliced
2 pcs of eggs, beaten
50g thicken flour, mixed with 1/4 cup of water
1/2 teaspoon ground salt (adjust to taste)
1/2 teaspoon black peppers
1/2 teaspoon sliced green onion or cilantro
3 cups of water or chicken broth
Directions:
Bring water or chic horn broth to boiled in medium pot over medium high heat, add mushroom or asparagus and crab meat, leave it to boil again then reduce the heat to medium low and add black peppers and salt (if you are using plain water DO add salt, and if you’re using chicken broth, I’d suggest taste it first to avoid over salted). You may add mixed thicken flour and beaten eggs by stirring the soup continuously till it get thicken. Simmer for another minute or so and remove from the stove. Your soup is ready to serve with some green onion or cilantro and more black peppers for decoration.
