[Chinese Recipes] Crab Egg Drop Soup

I have been on a crab cooking spree & this Chinese crab egg drop soup is the third & last crab recipe I’m posting on the blog this week. It takes only 15 minutes to make. My family thinks the soup tastes like Chinese shark’s fin soup without the fins!

The consistency of the soup is semi-thick and you can control that with the amount of cornstarch slurry used.


MAIN INGREDIENTS

Thankfully, there are only a few key ingredients – eggs, cornstarch slurry, cooked crabmeat, chicken broth, corn nibblets & ginger slices.

The crabmeat I used is already in the cooked & pasteurised form, making it a HUGE time-saver in this recipe. The crabmeat should also be of a good quality (fresh, clean & not fishy) to carry this dish well.


Crab Egg Drop Soup Recipe


This is the crabmeat I am using for this recipe. It is already cooked and packed in the pasteurised form. You can use any favourite brand of crabmeat – it should also be of the best quality (fresh, clean, not fishy) so that it can carry this dish well.


Serves: 4-5
Prep Time: 5 mins
Cook Time: 10 mins

INGREDIENTS:

• 450ml rich chicken stock + 300ml water to taste; see note below
• 4 thinly sliced ginger
• 150g cooked crabmeat see note below
• 100g corn nibblets (frozen or tetra pak)
• cornstarch slurry dissolve 3 tbsp cornstarch in 3 tbsp water
• white pepper powder to taste
• 2 eggs whisked
• pure sesame oil to taste
• chopped spring onions &/or coriander to garnish

DIRECTIONS:

1. Make soup base. Bring chicken stock, water and ginger slices to a boil, then stir in cornstarch slurry slowly to thicken the soup, until desired soup consistency is reached (you don’t need to use all of the slurry; use less slurry for a soupier consistency).
2. Add crabmeat and corn nibblets and bring the soup to a boil for 2 minutes. Season with white pepper.
3. Make egg drop. Lower the heat to a bare simmer. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the whisked egg a few times around the pot. Stir the soup in one direction gently and slowly for a few rounds. As you do so, you will see the egg cooking and separating into smaller strands. Stop stirring once the egg strands are of the correct size you like; the more rounds you stir, the finer and more delicate the egg strands.
4. To serve, ladle soup to serving bowls. Drizzle a few drops of sesame oil for added aroma. Garnish with spring onions &/or coriander.

This recipe and image sources are referred in website: Noobcook.com. Thanks so much!