Vietnamese · Dinner
Crab and Glass Noodle Soup
A Vietnamese soup built on picked crab meat simmered in a light broth, bulked with glass noodles, wood ear mushroom, and beaten egg ribbons. Finished with scallion, cilantro, and white pepper, it is ladled hot with lime wedges and chili on the side for brightness.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
312Calories
26.4gProtein
7.9gFat
34.8gCarbs
4.6gSugar
1.9gFiber
1580mgSodium
238mgChol
2.3gSat Fat
520mgPotassium
95mgCalcium
2.4mgIron
4.8mcgVitamin B12
9mgVitamin C
gluten-free
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Soak the glass noodles and wood ear mushroom separately in warm water for 10 minutes until pliable, then drain and slice the mushroom thinly.
2
Simmer
Bring the chicken stock and water to a gentle simmer over medium heat for 3 minutes, then stir in the fish sauce, sugar, salt, and white pepper.
3
Poach
Add the crab meat and mushroom to the broth, simmer 3 minutes over medium-low heat, then drizzle the beaten egg slowly into the simmering broth in a thin stream while stirring gently for 30 seconds until it sets into loose ribbons.
4
Plate
Drop the soaked glass noodles into the pot, simmer 2 minutes over medium heat until translucent, then ladle into a bowl, scatter the scallion, cilantro, and shallot on top, and serve with lime wedge and chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g fresh crab meat, picked over for shell
- 2.8 oz80g dried mung bean glass noodles
- 2 cup480ml chicken stock
- 1 cup240ml water
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper, plus more to finish
- 22 small eggs
- 0.4 oz10g dried wood ear mushroom
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 44 thin shallot slices, fried until crisp (optional garnish)
- 22 lime wedge
- 11 fresh chili (optional)
