Egg Drop Soup with Crab

Egg Drop Soup with Crab is a comforting bowl of savory chicken broth, tender crabmeat, and vibrant veggies, all thickened to velvety perfection. With a hint of ginger and a splash of soy sauce, it's a warm hug in a bowl that's super easy to whip up.

Course Soup

Cuisine Chinese

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 147kcal

Author Liza Agbanlog

Ingredients

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

Instructions

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.

Notes

Recipe Source: Fine Cooking

Nutrition