Low Carbo cuisine Asparagus Crab Soup

·         Materials:

2 tbsp cooking oil
1 tsp sesame oil
3 cloves garlic, chopped
1 cm ginger, sliced match shape
500 ml seafood/chicken broth, heat
150 g frozen crab meat
2 tbsp soy sauce
1 tsp fish sauce
1/2 tsp ground pepper powder
1/2 tsp salt
1 egg, shake loose
1/2 tbsp cornstarch, dissolve with 1 tbsp water
150 g canned asparagus, cut in 3 cm
5 pieces of fresh hioko mushroom, thinly sliced
4 stems coriander, sliced coarse

·         How to make:

1.   Heat a slow cooker on a high set, input cooking oil, sesame oil, garlic, and ginger. Stir until fragrant.
2.   Put broth, crab meat, soy sauce, pepper powder, and salt. Turn the button on the set low (cook for 3 hours) or high (cook for 2 1/2 hours).
3.   Put the beaten egg gently while stirring the broth gently so that the ribbon is formed. Add a solution of cornstarch, asparagus, and Hioko mushroom. Cook for 30 minutes (on a high set) and occasionally stir until the gravy is slightly thick.
4.   Put coriander leaves. Turn off the slow cooker. Serve the soup while warm.

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