Creamy Crab Stick and Egg Soup: A Hearty Breakfast Recipe
Creamy Crab Stick and Egg Soup: A Hearty Breakfast Recipe
Effortlessly Make a Delightful Crab Stick Soup
Utilize leftover crab sticks to create a comforting and delicious breakfast soup. Enhanced with enoki mushrooms and eggs, this soup is both rich and nutritious.
Main Ingredients- 3 packages of crab sticks (approx. 150-200g)
- 1 bundle of enoki mushrooms
- 2 large eggs
- 1 Tbsp cooking oil
- 1 tsp minced garlic
- 1 chicken stock cube (or equivalent liquid stock)
- A small bunch of green onions
- A pinch of black pepper
Thickening Slurry- 2 Tbsp cornstarch or potato starch
- 2 Tbsp water
- 2 Tbsp cornstarch or potato starch
- 2 Tbsp water
Cooking Instructions
Step 1
First, unwrap the crab sticks and shred them finely along the natural fibers. Avoid shredding them too finely, as some texture is desirable.
Step 2
Crack the 2 eggs into a bowl. Beat them well with a fork or whisk until smooth. Removing the chalazae (the white stringy bits) will result in a smoother texture.
Step 3
Wash the green onions thoroughly and thinly slice them, including both the white and green parts, to add a fragrant aroma. Adjust the amount to your preference.
Step 4
Trim the base of the enoki mushrooms, rinse them lightly under running water, and then gently pull them apart in half. This preparation helps them distribute well in the soup and soften nicely.
Step 5
Heat 1 Tbsp of cooking oil in a wok or pot over medium-low heat. Add the minced garlic and sliced green onions. Stir-fry for about 1 minute until fragrant, being careful not to burn them. This step builds a deeper flavor base for the soup.
Step 6
Once the aromatics are fragrant, add the prepared enoki mushrooms. Stir-fry for another 30 seconds, just until they begin to soften. Overcooking can release too much water, so sauté quickly.
Step 7
Pour in 700ml of water and bring it to a boil over high heat. You can adjust the amount of water based on your desired soup consistency. Once boiling, reduce the heat to medium.
Step 8
While the soup is simmering, prepare the thickening slurry. In a small bowl, combine 2 Tbsp of starch with 2 Tbsp of cold water. Stir until completely smooth and lump-free. Having it ready makes it easy to add to the simmering soup.
Step 9
Once the water is boiling, add 1 chicken stock cube and stir until fully dissolved. The chicken stock provides the fundamental savory base, enhancing the soup’s umami. If using a solid cube, ensure it’s completely melted.
Step 10
When the soup returns to a boil, add the shredded crab sticks and simmer for about 1 minute to allow their flavor to infuse into the broth. Stir gently to prevent the crab sticks from breaking apart.
Step 11
Add 1 Tbsp of oyster sauce to season the soup. Taste and add salt if necessary to reach your desired seasoning level. It’s best to adjust gradually.
Step 12
With the heat reduced to low, slowly drizzle the beaten egg mixture around the edge of the pot. Use chopsticks to gently swirl and break up the egg as it cooks, creating delicate ribbons.
Step 13
As the egg begins to set, gradually pour in the prepared starch slurry while stirring constantly. Continue stirring until the soup reaches your desired thickness. If it becomes too thick, you can add a little more water.
Step 14
Finally, sprinkle a pinch of black pepper over the soup to enhance the aroma. Your delicious crab stick soup is ready to serve. Enjoy it hot for the best flavor!
