This soup is inspired by a soup my dad used to make from an ancient Chinese cookbook. I always loved the crab and asparagus combination - so elegant - but the soup always seemed more like a starter rather than a meal. And most of the time, if I go to the effort of making stock and soup, I want it to be a main course. So I decided to create my own stock with some Asian flavors infused and serve the soup with Chinese noodles (read: ramen). The stock is important - but if you want to make the soup with boxed or caned stock, just simmer it with star anise, ginger, and the herbs for 30 mins or so, strain them then add the rest of the ingredients. When I make the stock, I used a whole chicken plus the backs/parts of two others. After about 45 minutes, you can pull out the whole chicken, cut off the breasts, then throw back the rest of the carcass into the stock. The breasts will be nicely poached and ready for another use. I used it to make fiveandspice's spicy chicken salad, which is delicious. Enjoy!

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