Asparagus Crab Soup (súp măng tây cua)

Use 4 cans of low sodium chicken broth for making soup stock.   Bring it to a boil, then add ½ cup fine chopped onions and continue to boil the broth for 10 minutes.

Heat 1 tea spoon vegetable oil in a wok and sauté a small amount of chopped garlic and shallots before add ½ cup of crab meat and fry for 5 minutes over high heat.

Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.

Dissolve cornstarch in cold water and add into the soup to thicken the broth.

Break an egg open and drop it into the actively boiling soup while stirring.

While stirring, add cut, about 1 inch in length, white or green asparagus along with the liquid from the can into the soup. Continue to cook until the asparagus is soft.

Add more black pepper and  water to taste.