Creamy Crab Stick Soup: A Simple and Hearty Breakfast Delight!
Easy Breakfast Recipe: How to Make Creamy Crab Stick Soup (Egg Drop Soup Style)
Craving a simple yet satisfying meal to start your day? This creamy crab stick soup is perfect for those busy mornings! It’s a warm and comforting egg drop soup that’s incredibly easy to make. ^^
Ingredients
- 8 imitation crab sticks (approx. 160g)
- 2 fresh eggs
- 30g green onion
- 1 pack enoki mushrooms (approx. 150g)
- 1 Tbsp soy sauce
- 1 pinch salt (for egg mixture)
- 1 Tbsp chicken stock powder (or equivalent liquid stock)
- 1 Tbsp potato starch
- 450ml water
- A little cooking oil
- A sprinkle of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, thinly slice the green onion. Trim the root end of the enoki mushrooms, then rinse them under running water and gently pat them dry.
Step 2
Shred the imitation crab sticks lengthwise into bite-sized pieces. In a separate bowl, crack the 2 eggs and add a pinch of salt. Whisk them gently until well combined, being careful not to create too much foam.
Step 3
In a bowl, dissolve 1 tablespoon of chicken stock powder in 450ml of warm water. This will create a flavorful broth base for your soup. (You can also use homemade dashi or vegetable broth if preferred.)
Step 4
In a small bowl, mix 1 tablespoon of potato starch with about 2 tablespoons of water until a smooth slurry forms. This mixture will thicken the soup.
Step 5
Heat a little cooking oil in a pot over medium heat. Add the sliced green onions and sauté for about 1-2 minutes until fragrant, releasing their aromatic oils.
Step 6
Add the shredded imitation crab sticks and the prepared enoki mushrooms to the pot. Drizzle in 1 tablespoon of soy sauce and stir everything together gently for about 1 minute to combine the flavors.
Step 7
Pour the prepared chicken stock broth into the pot with the crab and mushrooms. Ensure the ingredients are mostly submerged in the liquid.
Step 8
Once the broth comes to a gentle boil, slowly drizzle the whisked egg mixture into the pot, pouring in a thin stream. As the egg cooks and forms ribbons, use a ladle or spoon to carefully skim off any foam that rises to the surface. This will result in a clearer soup.
Step 9
Bring the soup back to a simmer. Gradually add the potato starch slurry while stirring continuously until the soup reaches your desired thickened consistency. Continue to stir and cook for another minute to ensure the starch is fully cooked. Serve hot, garnished with a sprinkle of sesame seeds.
