Sweet Corn Soup With Crab and Asparagus | Diabetic Recipe

Ingredients

• 1-1/2 pounds fresh asparagus
• 1/4 cup water
• 4 cups fat-free, low-sodium chicken broth
• 1 (15-ounce) can no-salt-added cream-style corn
• 2 teaspoons low-salt soy sauce
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Egg substitute equivalent to 3 eggs, or 3 large eggs
• 2 (6-ounce) cans crabmeat, rinsed and drained
• 1/2 teaspoon toasted sesame oil
• 6 medium green onions (green part only), finely chopped
• Chili garlic sauce to taste (optional)