Delicate Snow Crab Meat Soup
Quick & Easy Snow Crab Soup Recipe for Breakfast
Craving a bowl of comforting, silky soup? As the air turns crisp in the morning and evening, here’s a simple and satisfying breakfast option. This snow crab meat soup is ready in just 10 minutes, featuring whole chunks of delicious red snow crab. Its gentle, savory flavor is incredibly comforting and easy to enjoy.
Ingredients
- Red snow crab meat: 70-80g (shelled)
- Enoki mushrooms: 1/2 bunch
- Egg whites: 2 large
- Water: 250ml
- Chicken stock: 1.5 Tbsp
- Cornstarch slurry (1 Tbsp cornstarch + 4-5 Tbsp water)
- Salt: to taste
- Scallions: a small amount, finely chopped (for garnish)
- Sesame oil: a drizzle
Cooking Instructions
Step 1
First, prepare the snow crab meat. Using pre-shelled meat makes this recipe super convenient. Gently shred the crab meat along its natural grain into bite-sized pieces. Since the meat will break down further during cooking, it’s best to leave the pieces slightly larger.
Step 2
Trim the base of the enoki mushrooms and then cut them in half to ensure a good size for the soup. Finely chop the scallions that will be used as a garnish.
Step 3
Separate the egg whites from the yolks. Lightly whisk the egg whites with chopsticks until they are smooth and well combined. Avoid creating too much foam.
Step 4
Prepare the cornstarch slurry. In a small bowl, combine 1 tablespoon of cornstarch with 4-5 tablespoons of water. Whisk thoroughly until smooth and no lumps remain. This slurry will be used to thicken the soup.
Step 5
Pour 250ml of water into a pot and bring it to a boil over medium-high heat. Once boiling, stir in 1.5 tablespoons of chicken stock to create the soup’s savory base.
Step 6
When the chicken stock broth comes to a rolling boil, add the prepared snow crab meat and enoki mushrooms to the pot. The ingredients will begin to cook at this stage.
Step 7
Once the crab meat and mushrooms are about two-thirds cooked, gradually pour in the cornstarch slurry, stirring continuously. Add the slurry in 2-3 portions to control the soup’s thickness. Stir until you reach your desired consistency. Be careful not to add too much at once to prevent lumps.
Step 8
When the soup is simmering and bubbling, slowly drizzle in the whisked egg whites in a thin stream. The egg whites will cook and add a lovely soft texture. Taste the soup and season with salt if needed to adjust the flavor.
Step 9
As soon as the egg whites are cooked, turn off the heat. Drizzle a little sesame oil over the soup for added aroma and flavor. Adding sesame oil at the very end preserves its fragrant quality. Ladle the soup into bowls and garnish with the chopped scallions. Your delicious and comforting snow crab meat soup is ready to be enjoyed!
