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Chinese Spicy Crab and Noodle Soup

Let’s put that broth to good use with this very tasty, moderately spicy (you can adjust the spice level as needed or desired), noodle soup! 
Servings 1 people

Ingredients

  • 2 teaspoons canola olive, or vegetable oil
  • 4 garlic cloves peeled and minced
  • 2 teaspoon fresh ginger peeled and minced
  • 2 tablespoons red onion peeled and minced
  • 2 teaspoons chili paste like sambal oelek, plus extra for drizzling
  • 1 1/2 teaspoons granulated sugar
  • 2 tablespoons Chinese cooking wine or Sherry
  • 1/4 cup low-sodium soy sauce
  • 6 cups crab broth
  • 2 small heads of baby bok choy quartered
  • 2 cups fresh egg noodles cooked
  • 1 lb. Jumbo Lump Crab Meat
  • 1/4 cup scallions chopped
  • 2 tablespoons fresh cilantro chopped
  • sesame oil for drizzling

Instructions

  1. Heat oil in a large pot over medium-high heat. Once the oil us hot, add garlic, ginger, and onion, and sauté until fragrant, about 1 minute.
  2. Add chili paste, sugar, and cooking wine, stir to combine, and simmer for 1-2 minutes or until most of the wine has evaporated.
  3. Add soy sauce and crab broth, stir to combine, and bring to a simmer. Once simmering, reduce heat to low, cover, and cook for 15 minutes.
  4. Remove the lid and add the bok choy. Continue to cook until the bok choy is tender-crisp, about 1-2 minutes.
  5. Divide broth, bok choy, cooked noodles, and crab meat between bowls.
  6. Top bowls with scallions, cilantro, and additional chili paste. Drizzle with a little bit of sesame oil before serving.