Egg-in-a-Nest Soup With Crab

About 6 cups vegetable oil, for frying

2 ounces rice vermicelli noodles, pulled apart into 2 sections

8 large eggs

4½ cups seafood broth, preferably crab (may substitute clam juice or fish stock)

2-inch piece unpeeled ginger root, cut into long, thin slices

1-2 tablespoons hot chili sauce, such as Sriracha

2 tablespoons low-sodium soy sauce

2 ounces (2 cups) baby spinach leaves, rolled and cut into thin strips (chiffonade)

8 ounces jumbo lump crabmeat, picked over to remove any shells and cartilage

8 scallions, white and light-green parts, chopped, for garnish

Cilantro leaves, for garnish

Heat a sous-vide water bath to 147.2 degrees.

Line a large plate with several layers of paper towels. Heat a large pot of oil over high heat to 350 degrees. Add half of the vermicelli and fry for a second or two, or just until the noodles curl. Transfer to the paper-towel-lined plate; once the oil has returned to 350 degrees, repeat with the remaining vermicelli.

For the eggs: Use a skimmer or slotted spoon to carefully lower the eggs into the preheated water bath; cook for 60 minutes at 147 degrees.

Meanwhile, make the broth: Combine the broth, ginger, hot chili sauce to taste and the soy sauce in a large saucepan over medium-high heat. Bring to a boil, stirring to incorporate. Reduce the heat to medium; cook uncovered for several minutes so the ginger infuses the broth. Reduce the heat to low so the broth stays warm until serving time.

To assemble: Divide the spinach leaves evenly among 8 small soup bowls, then follow suit with the crab. Pull the fried noodles apart gently to create a nest in each bowl atop the crab. (Try to form a small well in the center of each nest so the egg will be stable; you might not need all of the noodles.)

Remove the ginger slices from the warm broth and discard them.

When the eggs are ready, crack one into the noodle nest in each bowl, being careful not to break (so your guests can do so). Ladle the warm broth around the perimeter of the egg; it should be enough to just cover the noodles. Sprinkle scallions over the soup and garnish with cilantro leaves; serve immediately.

Serves eight.

Cook's notes: If you don't have access to a sous-vide water bath cooking system, use eggs poached in the traditional manner. The broth can be made 2 days in advance and reheated. The noodles can be puffed several hours in advance and stored in a food-safe plastic bag.

Nutrition values per serving: 160 calories, 6 g fat (2 g saturated), 8 g carbohydrates, 0 fiber, 16 g protein, 230 mg cholesterol, 660 mg sodium.