Cozy Crab Stick Soup: A Chinese-Style Egg Drop Soup Delight
Cozy Crab Stick Soup: A Chinese-Style Egg Drop Soup Delight
Easy Crab Stick Soup Recipe: Chinese Egg Drop Soup with Imitation Crab
Beat the winter chill and start your morning right with this comforting and satisfying Crab Stick Soup! This recipe cleverly uses imitation crab sticks to create a soup that’s reminiscent of a Chinese egg drop soup, boasting a delicate yet rich flavor. Unlike traditional Korean egg drop soups, this version features a clear broth thickened with a touch of cornstarch for a wonderfully velvety texture. Feel free to elevate it further by adding your favorite vegetables, chicken, or shrimp for an even more robust and flavorful experience. It’s perfect as a wholesome breakfast or a sophisticated starter for guests.
Ingredients (Measurements: Tablespoons, Cups)- 142g Imitation Crab Sticks (shredded)
- 2 Large Eggs
- 1 Pinch Salt
- 1 Tbsp Cooking Wine (e.g., Mirin or Sake)
- 1 Stock Cube (e.g., concentrated soup base)
- 1 Tbsp Fish Sauce
- 2 Tbsp Cornstarch
- 3 Tbsp Water
- 1 Tbsp Chopped Scallions (Green Onions)
- 500ml Water
Cooking Instructions
Step 1
In a mixing bowl, crack the 2 large eggs. Add 1 pinch of salt and 1 tablespoon of cooking wine to help neutralize any eggy smell and enhance flavor. Whisk gently until well combined and slightly frothy, setting the egg mixture aside.
Step 2
Prepare the thickening agent: In a small bowl, combine 2 tablespoons of cornstarch with 3 tablespoons of cold water. Whisk until smooth and no lumps remain. This mixture will be added later to give the soup a lovely, slightly viscous consistency.
Step 3
Prepare your aromatics and main ingredient. Finely chop the scallions. Gently shred the imitation crab sticks with your fingers into bite-sized pieces. This ensures you get a good amount of crab in every spoonful.
Step 4
If you are using bean sprouts (a common addition, though not in the base recipe): Rinse them thoroughly under cold running water two or three times to ensure they are clean. Modern bean sprouts are often quite clean, so a couple of rinses are usually sufficient.
Step 5
Now, let’s start cooking. Pour 500ml of water into a pot. Add 1 concentrated stock cube (or your preferred homemade dashi or anchovy broth). Bring the water to a rolling boil over high heat.
Step 6
Once the broth is vigorously boiling, add the shredded imitation crab sticks to the pot. Let them simmer gently for a minute or two to release their flavor into the broth.
Step 7
To season and add depth of flavor, stir in 1 tablespoon of fish sauce. Taste the broth and adjust seasoning if necessary, adding a little more salt or fish sauce to suit your preference.
Step 8
As the broth returns to a gentle simmer after adding the crab, reduce the heat to medium. Gradually drizzle in the cornstarch slurry while stirring constantly. Add it a little at a time until you achieve your desired soup thickness. Stirring continuously prevents lumps and ensures an even consistency.
Step 9
When the soup is simmering and has thickened slightly, slowly pour the beaten egg mixture into the pot in a thin stream. Do not stir immediately. Let the egg cook undisturbed for about 10 seconds, then gently stir with chopsticks or a fork, moving from the bottom of the pot upwards, to create delicate ribbons of cooked egg.
Step 10
Once the egg is fully cooked and set, stir in the chopped scallions and immediately turn off the heat. For an extra touch of richness and aroma, you can add a few drops of sesame oil or a pinch of white pepper just before serving. Enjoy this warm and comforting soup immediately!
