Asian soup

with eggs

Preparation : 10 min	Resting : -
Cooking : 15 min	Equipment :
Difficulty :	Rating : 1 rates
Download the recipe :
Programmes :	accessories :

Serves 6-8 :

1.2	L hot water
3	miso stock cubes
1	stalk lemongrass
1	spring onion
1	red chilli, deseeded
½	red onion
1	tsp cornflour

2	tsp soy sauce
2	tbsp rice vinegar
1	tin (170g) crab meat
8	g bunch coriander, finely sliced*
3	eggs, beaten
100	g bean sprouts

1	Put the water and miso stock cubes in the metal bowl and run the EXPERT programme, 10 minutes/speed 5/100 °C.
2	Meanwhile, remove the tough outer leaves from the lemongrass stalk. Use only 6cm of the stalk from the bulb end. Finely chop the lemongrass and spring onion; thinly slice the chilli and red onion. Mix the cornflour with a little water and while the programme is running, pour it into the stock through the cap opening. Add the soy sauce, rice vinegar, spring onion and lemongrass.
3	At the end of the programme, add the crab, coriander, chilli and red onion. Restart the EXPERT programme, 5 minutes/speed 3/90 °C.
4	Add the bean sprouts and gradually pour the beaten eggs through the opening into the soup. Restart the EXPERT programme, 30 seconds/speed 3/90 °C.
5	Serve piping hot in bowls; garnish with coriander sprigs*.

Chef’s tip

If desired, you could replace the crab meat with chicken, which is less expensive.
Instead of miso stock cubes, use vegetable stock cubes.
For a lighter version, replace the eggs.

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Victoria Frith

Good flavours. I used crab and prawn. Beansprouts make it tricky to eat! Next time I would stick with prawn or chicken as the crab is too subtle.