2tablespoonshoneyagave or another approved liquid sweetener
1tablespoonfresh gingerpeeled and chopped
4garlic clovespeeled and chopped
salt and pepper to taste
Toppings:
1cupbean sprouts
1cupedamame beans
1/4cupshallotspeeled and thinly sliced
1red chili peppersliced
2cupswhole wheat vermicelli or gluten free vermicellicooked
1lb.Cameron’s Seafood Lump Crab Meat
1/2cupfresh cilantrochopped
1/4cupfresh scallionschopped
1limecut into wedges
Instructions
In a large stock pot combine broth ingredients over medium high heat. Simmer for 15 minutes and keep hot until ready to assemble.
Distribute bean sprouts, edamame, shallots, chili pepper, vermicelli and crab meat to individual serving bowls. Ladle broth into bowls and top with cilantro, scallions and lime wedges.