5-Min Crab Egg Drop Soup Recipe
Ingredients
- 2 stalks scallions, chopped
- 4 large eggs
- 2 tablespoons cornstarch
- 6 tablespoons water
- 6 cups unsalted chicken stock
- ¼ teaspoon salt
- ½ pound crab meat, deshelled
- Dash of sesame oil
- Pinch of white pepper
Instructions
- To prepare the ingredients, chop the scallions. In a bowl, crack the eggs and whisk until smooth. In a small bowl, mix cornstarch and water to make a slurry.
- To heat the soup, in a pot over high heat, bring the chicken stock to a simmer and season with salt. Add the crab meat and cook for about 1 minute until heated through.
- To thicken the soup, stir in the cornstarch slurry and bring the soup to a full boil.
- To add the eggs, reduce heat to medium so the soup is gently simmering. Slowly drizzle the beaten eggs into the soup in a circular motion. Gently stir to form soft egg ribbons.
- To finish the soup, add the scallions, sesame oil, and white pepper. Stir gently and serve hot.
Video
Notes
• Prepare everything first: This soup cooks very quickly, so chop the scallions, whisk the eggs, and mix the slurry before heating the soup.
• Use flavorful chicken stock: The broth is the foundation of this soup, so a good chicken stock makes a big difference in taste.
• Stir the slurry before adding: Cornstarch settles quickly. Give the slurry a quick stir before pouring it into the soup so it thickens evenly.
• Bring the soup to a full boil: After adding the slurry, let the soup come to a full boil to activate the starch and create that silky texture.
• Control the heat for egg ribbons: When adding the eggs, keep the soup gently simmering rather than boiling aggressively so the ribbons form properly.
• Adjust the egg ribbons: Stir gently as you pour the eggs for thinner ribbons. For thicker ribbons, wait a few seconds before stirring so the eggs can set first.
• Protein swap: This soup also works well with shrimp, shredded chicken, tofu, or corn if you’d like to change the flavor.