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Crab And Black Mushroom Soup

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Ingredients
  Long grain rice/Brown rice 1⁄2 Cup (8 tbs)
  Dried chinese black mushrooms 1 Ounce (1 Package)
  Boiling water 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Scallions 3 , finely chopped (Including Tops)
  Minced ginger 1 Tablespoon
  Crabmeat/Frozen crabmeat thawed and drained, picked over 8 Ounce
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Chicken stock/2 cans chicken broth mixed with 1/2 cup water 4 Cup (64 tbs)
  Soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Frozen green peas 1 Cup (16 tbs) (Thawed)
  Cornstarch 2 Tablespoon (Cornstarch Blended With 1/4 Cup Cold Water)
  Eggs 2 Large, beaten
  Sesame oil 1 Teaspoon (Oriental)
Directions

Cook the rice according to package directions.
Meanwhile, in a small heatproof bowl, soak the mushrooms in the boiling water for 15 minutes.
Drain and save the water, then slice the mushrooms, discarding the stems.
In a wok or large saucepan over moderately high heat, heat the oil for 1 minute.
Add the scallions and ginger and stir-fry for 30 seconds.
Add the crabmeat, mush rooms, salt, and pepper, and stir-fry for 1 minute.
Add the stock, soy sauce, sherry, and mushroom water, and bring to a boil.
Add the peas, reduce the heat to low, and simmer, uncovered, until the peas are tender about 3 minutes.
Bring the stock to a boil over high heat and blend in the cornstarch mixture.
Reduce the heat to low and simmer the soup, stirring constantly, until it is slightly thickened about 1 minute.
Remove from the heat and slowly add the beaten eggs in a thin stream.
Stir in the sesame oil and adjust the salt and pepper to taste.
Divide the rice among 4 bowls, ladle in the soup, and sprinkle with the scallion tops if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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