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