Spiced Crab Noodle Soup

Vietnamese Inspired Spiced Crab Noodle Soup

I was cold, it was a frigid 60 degrees outside our Central Florida home and I needed some soup. The problem is that my favorite Viet place is closed right now and that's what I was craving.

So..... I looted the fridge and threw this together, it's kind of a simpler take on my favorite Vietnamese soup: Bun Rieu, very similar flavor profile but it doesn't need premade broth (though it would certainly be better) and it goes together in just a few minutes.

Serves 2

Ingredients

3 TBS Vietnamese spiced crab paste (I like the jar better than the can)

1 Tbs mashed garlic

1 Tbs mashed ginger

2 roma tomatoes cut into 1/4s

4 eggs

¼ of an onion

soy sauce, fish sauce, and sugar to taste

cooked noodles (preferably thin Asian egg or rice noodles)

To Garnish

chopped cilantro

sliced green onion

lime wedges

thin sliced jalepeno

chili oil

Method

Heat a pot to medium and fry up the crab paste, garlic, and ginger for a minute until fragrant.

Add as much water as you would like (I used about 3-4 cups) with the piece of onion and boil for 5 minutes.

Add soy sauce, fish sauce, and sugar until it suits your taste. (I probably used 1 TBS of each)

Add your tomatoes and simmer for 2 minutes, then crack your eggs into the broth and simmer until done to your liking. (I like a hard yolk and soft tomatoes in this)

Serve over your cooked noodles with all of the garnishes on top!

Tip: I like to put a little bit of hoisin and sriracha on a plate next to my soup and dip my noodles and egg bites in a little bit of those sauces, it gives you a satisfying taste without wrecking all of the soup you just made.