Crab and Asparagus Soup

4 cups shrimp stock

1 teaspoon freshly-grated ginger

1 pound asparagus spears, trimmed and cut into 1-inch pieces

1 tablespoon cornstarch

2 tablespoons water

1 teaspoon sesame oil

1 teaspoon soy sauce

1 egg, beaten

1 cup cooked crabmeat

Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.

Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.

Combine cornstarch and water in a small bowl.

Whisk cornstarch mixture into soup.

Stir sesame oil and soy sauce into soup.

Simmer, stirring constantly, until soup thickens, about 1 minute.

Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.

Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.