Warm and Fluffy Crab Stick Soup
The Easiest Crab Stick Soup You Can Ever Make: A Super Simple Recipe
A simple crab stick soup made with chicken stock, perfect for a quick and comforting meal. This recipe is incredibly easy and results in a delicious, delicate soup.
Ingredients
- 2 crab sticks (imitation crab meat)
- 2 Tbsp cornstarch (or potato starch)
- 3 cups water (approx. 600ml)
- 2 Tbsp chicken stock powder (or liquid)
- 1 egg
- 1/2 Tbsp fish sauce (optional, for added umami)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, let’s prepare the cornstarch slurry for thickening. In a small bowl, combine 2 tablespoons of cornstarch with 1/2 cup (approx. 100ml) of water. Whisk until smooth and no lumps remain. Ensure it’s completely dissolved for an even texture.
Step 2
Next, prepare the star of our soup: the crab sticks. Gently shred the crab sticks into bite-sized pieces with your fingers. Aim for pieces that still have a slight texture rather than shredding them too finely.
Step 3
Now, let’s whisk the egg. Crack 1 egg into a separate bowl. Beat it well with a whisk or fork until the yolk and white are thoroughly combined and lightly frothy. This will create beautiful ribbons in the soup.
Step 4
It’s time to start cooking the soup base. Pour 3 cups (approx. 600ml) of water into a pot. Add 2 tablespoons of chicken stock. Using chicken stock powder or liquid will impart a deep, savory flavor reminiscent of restaurant-style soups. If using powder, make sure to stir it in well until dissolved.
Step 5
Once the water comes to a rolling boil, add 1/2 tablespoon of fish sauce for an extra layer of umami. You can adjust the amount based on your preference or omit it if you prefer a milder flavor. Consider the saltiness of your chicken stock when seasoning.
Step 6
Add a pinch of black pepper for a touch of warmth and to enhance the overall flavor profile. Adjust the amount according to your liking. Black pepper helps to brighten the soup’s taste.
Step 7
Gently add the shredded crab sticks into the boiling broth. Let them simmer for a moment to warm through and infuse their delicate seafood flavor into the soup.
Step 8
Here’s a crucial step for presentation! Slowly drizzle the beaten egg into the simmering soup around the edges of the pot. Importantly, do not stir after adding the egg. This technique allows the egg to cook into beautiful, wispy strands or ‘egg flowers’.
Step 9
Once the egg is cooked and floating in delicate ribbons, give your prepared cornstarch slurry a quick stir (as it may have settled). Slowly pour it into the soup while stirring continuously until it reaches your desired thickness. Be careful not to over-thicken. Once the desired consistency is achieved, turn off the heat and serve immediately. Enjoy your comforting crab stick soup!
