Creamy Crab Stick Soup
Creamy Crab Stick Soup
Easy Chinese-Style Crab Soup Made with Imitation Crab
Let’s make a delicious and delicate crab soup, reminiscent of Chinese restaurant favorites, using simple ingredients like imitation crab sticks (krab meat) and eggs! This recipe is perfect for a light yet satisfying breakfast or a comforting meal. The soup features a wonderful texture with soft, fluffy egg ribbons, tender imitation crab, and a slight crunch from mushrooms. Enjoy this nutritious and easy-to-digest recipe!
Main Ingredients- Imitation crab sticks (krab meat) 3 sticks
- Egg 1
- Enoki mushrooms 1/4 pack
- Green onion 1/4 stalk
- Water 300ml
- Cornstarch or potato starch 1 Tbsp
- Water (for starch slurry) 2 Tbsp
Seasoning & Flavoring- Chicken stock cube 1/2 Tbsp (or 1 Tbsp liquid chicken stock)
- Salt 1 pinch
- Sesame oil 1/2 Tbsp
- Ground black pepper to taste
- Chicken stock cube 1/2 Tbsp (or 1 Tbsp liquid chicken stock)
- Salt 1 pinch
- Sesame oil 1/2 Tbsp
- Ground black pepper to taste
Cooking Instructions
Step 1
First, unwrap the imitation crab sticks. Gently shred them lengthwise into small, bite-sized pieces. Avoid shredding them too finely; leaving some texture will enhance the mouthfeel.
Step 2
Trim the base of the enoki mushrooms and then pull them apart into thin strands. Chop the strands in half. Finely chop the green onion, using both white and green parts.
Step 3
In a bowl, crack the egg and whisk it gently with a fork or whisk until the yolk and white are well combined. Strain the beaten egg through a fine-mesh sieve. This step removes the stringy chalaza, resulting in a smoother soup.
Step 4
In a separate small bowl, combine 1 Tbsp of starch (cornstarch or potato starch) with 2 Tbsp of water. Whisk thoroughly until no lumps remain, creating a smooth starch slurry. Proper mixing here is key for a smooth soup consistency.
Step 5
Now, let’s begin cooking the soup. Place a pot or wok over medium-low heat and add a small amount of cooking oil. Add the chopped green onions and sauté until fragrant, being careful not to burn them. This step helps to infuse the soup with a delicious aroma.
Step 6
Once the green onions are fragrant, pour in 300ml of water. Increase the heat to high and bring the water to a rolling boil. As it boils, add the 1/2 Tbsp chicken stock cube (or 1 Tbsp liquid stock) and stir until it dissolves completely into the broth.
Step 7
With the broth boiling, add the shredded imitation crab and enoki mushrooms. Stir gently to combine, and season with a pinch of salt. Taste and adjust the saltiness if needed, adding a tiny bit more if necessary.
Step 8
When the broth returns to a boil, slowly drizzle the strained egg mixture around the edge of the pot. Let the egg cook and form delicate ribbons without stirring too much initially.
Step 9
Once the egg begins to form soft curds, gently stir the soup 2-3 times with a chopstick or spoon to break up the egg ribbons slightly. Season with a little black pepper for added flavor.
Step 10
It’s time to thicken the soup. Add the starch slurry 1 Tbsp at a time, stirring constantly to prevent lumps and sticking to the bottom of the pot. Add gradually until you reach your desired consistency.
Step 11
Once the soup has thickened to your liking, stir in 1/2 Tbsp of sesame oil for a rich aroma and flavor. Give it one final gentle mix, then turn off the heat.
Step 12
Ladle the hot soup generously into bowls. Garnish with the remaining chopped green onions. Your delicious and comforting crab stick soup is now ready to be enjoyed!
