|Preparation : 10 min||Resting : -|
|Cooking : 15 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|1.2||L hot water
|3||miso stock cubes
|1||red chilli, deseeded
|2||tsp soy sauce|
|2||tbsp rice vinegar|
|1||tin (170g) crab meat|
|8||g bunch coriander, finely sliced*|
|100||g bean sprouts|
|1||Put the water and miso stock cubes in the metal bowl and run the EXPERT programme,|
10 minutes/speed 5/100 °C.
|2||Meanwhile, remove the tough outer leaves from the lemongrass stalk. Use only|
6cm of the stalk from the bulb end. Finely chop the lemongrass and spring onion;
thinly slice the chilli and red onion. Mix the cornflour with a little water and while
the programme is running, pour it into the stock through the cap opening. Add the
soy sauce, rice vinegar, spring onion and lemongrass.
|3||At the end of the programme, add the crab, coriander, chilli and red onion. Restart|
the EXPERT programme, 5 minutes/speed 3/90 °C.
|4||Add the bean sprouts and gradually pour the beaten eggs through the opening|
into the soup. Restart the EXPERT programme, 30 seconds/speed 3/90 °C.
|5||Serve piping hot in bowls; garnish with coriander sprigs*.|