Egg Drop Soup with Crab
Servings 4 servings
Calories 147kcal
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
Calories: 147kcal | Carbohydrates: 14g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 153mg | Sodium: 1597mg | Potassium: 488mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 34.9mg | Calcium: 79mg | Iron: 1.9mg