Egg Drop Soup with Crab

By Tiffy Cooks

5 from 1 vote

This recipe is super simple to make and will warm you up inside and out. With a few secret tips, you will have the most beautiful egg droplets every single time. Vegetarian friends, don’t worry, I got you! Skip the crab and use vegetable stock instead, and I promise it will be just as good.

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Prep Time:5

Cook Time:15

Total Time:20

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Chinese

Diet: Low Calorie, Low Fat

Keyword: Asian Recipe Easy, Asian Recipes for Dinner, asian soup, Authentic asian recipes, egg drop soup, egg recipe, soup

Servings: people

Calories: 336kcal

Ingredients

2 Stalks Green Onion Seperated with Whites and Greens
4 Large Eggs
1 tsp White Pepper
1 tsp Salt
4 cups Chicken Stock
3 thin slices Ginger
3 tbsp Corn Starch or Tapioca Starch
4 tbsp Cold Water
1 cup Crab Meat Fresh Cooked Preferably
1 tbsp Sesame Oil
1 tbsp Black Vinegar

Instructions

Whisk Eggs, white pepper, salt, and green part of the green onion in a bowl till everything is combined
In a pot, add in chicken stock, ginger, and white parts of the green onion. Turn the heat up to medium-high and let it simmer for 3-5 minutes.
Once simmering, add in crab meat and let it simmer for 2-3 minutes. Depending on how salty your broth is, you made need to add more salt.
Pour in cold water and corn starch mixture and let it simmer until the broth has thickened.
Turn the heat off and pour in the egg mixture. Pour in from high and swirl around and let it sit for 30 seconds.
After 30 seconds, lightly mix. To finish off, add 1 tbsp of sesame oil and 1 tbsp of black vinegar. Serve with more green onion and some black vinegar on the side

Notes

Here are a few secret tips for the perfect egg droplets every single time:

Use corn starch or tapioca starch to thicken the broth. Tapioca Starch is alot thicker, so if you like a thicker consistency, I would recommend Tapioca instead. Make sure to always thoroughly combine the starches with cold water to prevent them from clumping.
Turn OFF the heat before adding in the egg mixture. With the heat off, it will prevent the egg from overcooking and clumping up. You want the texture to be silky, not lumpy.

Pour the egg up HIGH while SWIRLING, so the egg droplets are separated.

ALWAYS let the egg set for at least 30 seconds before mixing. Give the egg sometimes to set before mixing; this way, it will be strands of egg droplets versus scrambled egg soup.

** Vegetarians - Use vegetable stock and skip the crab meat

Nutrition

Calories: 336kcalCarbohydrates: 20gProtein: 27gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 281mgSodium: 1799mgPotassium: 569mgFiber: 0.5gSugar: 6gVitamin A: 463IUVitamin C: 6mgCalcium: 82mgIron: 2mg