It has been snowing here in Vancouver for the past few days. It’s a good thing my husband and I took the day off from work yesterday. After doing our grocery shopping, we spent the rest of the day in the comfort of our home. The weather made my think about making this egg drop soup with crab. Egg drop soup is a popular Chinese style soup where a beaten egg is dropped into the hot soup during cooking. This recipe takes the soup to the next level by adding crab, baby corn and peas. The procedure is simple and easy to follow. The broth was first boiled and then the rest of the ingredients were added. The beaten eggs were added last, forming the signature pretty flower patterns at the surface of the soup. My husband and I loved this comforting soup. Enjoy!
Egg Drop Soup with Crab
- 6 cups chicken broth
- 1 (398 ml) can whole miniature corn, drained and cut in halves
- 1 tbsp grated fresh ginger
- 1 (120g) can chunk crabmeat, drained
- ½ cup frozen peas
- 2 tsp rice vinegar
- 1 tbsp less sodium soy sauce
- ¼ cup cornstarch dissolved in 1/4 cup water
- 3 large eggs, lightly beaten
- Ground white pepper, to taste
- 3 green onions, thinly sliced
- Hot sauce, optional
- In a stock pot, combine the broth, corn and ginger. Bring the mixture to a boil over medium high heat. Reduce the heat to medium and simmer for 5 minutes.
- Add the crab, peas, vinegar and soy sauce, and cook, stirring occasionally, for 5 minutes.
- Give the cornstarch mixture a stir and then add to the broth in the pan. Continue to cook, stirring, until the soup thickens, about 2 minutes.
- Pour in the beaten eggs in a steady stream to form flower patterns on the surface. Season with white pepper. Remove from the heat.
- Serve, sprinkled with green onions and drizzled with hot sauce, if using.