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Vietnamese Crab & Asparagus Soup (Súp Măng Cua)

A classic Vietnamese banquet soup made with crab white asparagus and silky egg ribbons. This version uses mushroom seasoning for clean savory depth and is perfect for potlucks when kept warm in a slow cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, dinner, lunch, Soup
Cuisine Vietnamese
Servings 6

Equipment

  • Large pot
  • Whisk
  • Slow cooker/warmer (optional for serving)

Ingredients
  

  • 6 cups chicken broth or vegetable broth
  • 1 cup canned white asparagus cut into pieces
  • 1 cup crab meat fresh canned or imitation
  • 2 eggs beaten
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 1 tablespoon mushroom seasoning
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 green onions sliced
  • Cilantro optional for garnish

Instructions
 

  • Bring broth to a gentle simmer in a large pot.
  • Add white asparagus crab mushroom seasoning fish sauce salt sugar and white pepper.
  • Simmer for 5 minutes to blend flavors.
  • Stir in the cornstarch slurry and simmer until the soup thickens slightly.
  • Slowly drizzle in the beaten eggs while stirring to create silky ribbons.
  • Taste and adjust seasoning as needed.
  • Stir in green onions.
  • Transfer to a slow cooker on warm if serving for a potluck.

Notes

Mushroom seasoning adds clean umami and enhances the delicate crab flavor.
White asparagus is traditional in Vietnamese banquet cooking and gives the soup its signature texture.
Egg ribbons create the silky body that makes this soup comforting and elegant.
Keep the soup warm in a slow cooker to maintain texture without overcooking.
Garnish with cilantro or extra green onions before serving.
Keyword banquet soup, crab asparagus soup, mushroom seasoning soup, potluck soup, sup mang cua, Vietnamese soup