Asian Crabmeat Soup - Motojicho.us

2 pieces soft bean curd (tofu), cut into ⅛ by ⅛ by 1½ strips

2 Tbsp cornstarch mixed with 1½ cups water

1½ cups crabmeat                                             1 tsp minced ginger                               1 Tbsp wine or sherry

2 scallions, chopped                                         1 cup chicken broth                               2 tsp vinegar

1 Tbsp chopped Chinese parsley/cilantro       dash salt & white pepper to taste

Directions:

Mix crabmeat with ginger and scallion.  Set aside.  In a 2-quart microwave safe container, stir together the cornstarch mixture.  Microwave uncovered for 2 minutes at high.  Stir.  Microwave another 1½ minutes on high.  Stir until mixture is a very smooth gravy.  Add 1 cup chicken broth to the gravy.  Stir.  Add the bean curd strips.  Cover and microwave for 3 minutes on high.  Stir in the crabmeat mixture and add the dash of salt and white pepper.  Cover and microwave 2 more minutes on high, stir, and let stand for at least 2 minutes before serving.  Serve with vinegar in a separate dish to be added per taste.