Silky Crab Egg Drop Soup
Silky Crab Egg Drop Soup
Ingredients
For the Soup Base
- 6 cups chicken stock
- 1 inch ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon white pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
For the Crab and Eggs
- 8 ounces crab meat, fresh or canned, drained and flaked
- 3 large eggs, beaten
For Garnish
- 3 scallions, thinly sliced
- 1 teaspoon sesame oil
Instructions
- 1
In a large pot or Dutch oven, combine the chicken stock, sliced ginger, and minced garlic. Bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer for 5 minutes to infuse the flavors.
⏱️ 8 min
- 2
Remove the ginger slices from the pot. Stir in the soy sauce, rice vinegar, and white pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 3
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour the cornstarch slurry into the simmering soup while continuously stirring. Continue to stir until the soup thickens slightly, about 1-2 minutes.
⏱️ 3 min
- 4
Add the flaked crab meat to the soup and stir gently to combine. Allow it to heat through for about 1 minute.
⏱️ 2 min
- 5
While the soup is still simmering, slowly drizzle the beaten eggs into the soup in a thin stream, stirring continuously in a circular motion with a fork or chopsticks. This will create the 'silky ribbons' effect. Cook for about 30 seconds until the egg is set.
⏱️ 1 min
- 6
Remove the soup from the heat. Stir in the sesame oil. Ladle the hot soup into serving bowls. Garnish with sliced scallions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Silky Crab Egg Drop Soup
For the Soup Base
- 6 cups chicken stock
- 1 inch ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon white pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
For the Crab and Eggs
- 8 ounces crab meat, fresh or canned, drained and flaked
- 3 large eggs, beaten
For Garnish
- 3 scallions, thinly sliced
- 1 teaspoon sesame oil
Instructions
- 1
In a large pot or Dutch oven, combine the chicken stock, sliced ginger, and minced garlic. Bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer for 5 minutes to infuse the flavors.
⏱️ 8 min - 2
Remove the ginger slices from the pot. Stir in the soy sauce, rice vinegar, and white pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 3
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour the cornstarch slurry into the simmering soup while continuously stirring. Continue to stir until the soup thickens slightly, about 1-2 minutes.
⏱️ 3 min - 4
Add the flaked crab meat to the soup and stir gently to combine. Allow it to heat through for about 1 minute.
⏱️ 2 min - 5
While the soup is still simmering, slowly drizzle the beaten eggs into the soup in a thin stream, stirring continuously in a circular motion with a fork or chopsticks. This will create the 'silky ribbons' effect. Cook for about 30 seconds until the egg is set.
⏱️ 1 min - 6
Remove the soup from the heat. Stir in the sesame oil. Ladle the hot soup into serving bowls. Garnish with sliced scallions before serving.
⏱️ 2 min