Chinese-Style Crab Soup
Ingredients(Servings: 2)
Directions
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Thaw the crab meat and tear into pieces. Thinly slice up the tofu. Chop the bok choy into 3 cm (1.2 in.) lengths. Cut the long onion into half lengthwise and then slice into 5 mm (0.2 in.) width pieces.
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Heat the sesame oil in a pot, add in the long onions and saute until softened, then add in (A). Once boiling, add in the bok choy and simmer over medium heat for about 2 minutes.
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Add the crab meat to (2) and add in the soy sauce. Once the mixture comes to a boil, add in the potato starch solution to slightly thicken the soup.
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Add the tofu to (3), allow to warm, then sprinkle on a dash of pepper and serve into bowls.
Cooking Basics
Japanese long onion - matchstick juliennes
Cut the Japanese long onion into 5 cm (2 in.) pieces, cut vertically in half, and then slice up thinly lengthwise from side to side.
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