Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

5 from 1 vote

This traditional Vietnamese Crab and Asparagus Soup, or Súp Măng Cua, deserves a spot on your upcoming banquet or holiday menu! With a succulent blend of sweet crab, earthy asparagus, and egg white ribbons, this homemade soup promises comforting simplicity with every spoonful. And the best part is that it comes together effortlessly in just 30 minutes!

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 68

Author Jessica Kwon

Ingredients

4 cups unsalted or low sodium chicken broth
2 cups water
½ lb crab meat (see notes)
1 (28 oz) can canned white asparagus rinsed, cut in half lengthwise, and chopped into 1 inch pieces
1 tablespoon fish sauce
2 teaspoon white granulated sugar
1 teaspoon chicken bouillon powder
½ teaspoon kosher salt
¼ teaspoon white pepper
3 tablespoon corn starch whisked with ⅓ cup water
3 egg whites whisked until frothy
½ teaspoon sesame oil
Cilantro and green onion for garnish

US Customary - Metric

Instructions

In a large pot, bring broth and water to a boil, covered. Then add fish sauce, sugar, chicken bouillon, salt, and white pepper.
Lower heat to medium-high. Add asparagus and crab.
Whisk the corn starch slurry again, then slowly drizzle into the pot. Adjust the heat as needed so the soup is at a rolling simmer and let cook for 8-10 minutes, whisking frequently, until soup appears more gel-like and opaque.
While stirring the soup in a circular motion with a spoon, slowly pour in egg whites to create strands. Let poach for 1-2 minutes to fully cook the eggs. Then add sesame oil and season to taste.
If there's any scum (tiny froth-like white bubbles at surface of the soup), use a ladle to gently scoop and remove.
Ladle the soup into bowls, top with garnishes (if using), and serve warm.

Notes

Crab: Use fresh crab meat for the best flavor and texture. The fresh, pre-cooked lump crab from Costco is a great deal. But you could also use canned or imitation crab in a pinch.
White asparagus: Unlike its green counterpart, white asparagus is grown in the absence of sunlight, resulting in a milder flavor. Fresh white asparagus can be difficult to find so canned is actually best for this recipe. Find it at your local Asian grocery store - I use the canned Lucky Crown brand.
Salt: The salt amounts listed are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
Depending on the type of crab you're using, you may see scum (tiny impurities that rise to the surface). To prevent this, use high-quality ingredients and maintain a gentle simmer instead of vigorous boil. Use a ladle or skimmer spoon to skim off the scum to keep your soup clear.

Nutrition