Chinese Crab and Egg Drop Soup
Ingredients
- 200 gCrab (drained and flaked)
- 800 mldashi stock
- 2 pcEgg (beaten)
- 2 tbspCorn starch
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcGarlic (minced)
- 2 tbsprice wine
- 1 tbspsoy sauce
- 1 tspSesame oil
- 1 pinchWhite pepper ground
- 10 gFresh ginger (grated or finely minced)
- 800 mlChicken broth
Method
A translucent, velvety broth featuring delicate egg ribbons and tender crab meat. The aroma of sesame oil and white pepper rises as the broth simmers.
- 1
Mince the garlic, grate the ginger, and slice the white parts of the green onions. In a saucepan, sauté them without browning with a drop of neutral oil until tender.
- 2
Pour in the chicken broth (or dashi) and rice wine. Bring to a boil. Add the crab meat and soy sauce. The broth should remain clear, do not let it boil too vigorously.
- 3
Dissolve the cornstarch in a little cold water. Pour it into the soup in a thin stream while stirring constantly. The broth should lightly coat the back of a spoon.
- 4
Whisk the eggs with a fork. Pour them very slowly into the boiling broth while making circles with a spatula to create thin ribbons. Turn off the heat immediately.
- 5
Add the sesame oil and white pepper. Adjust salt if necessary. Garnish with the sliced green parts of the onions for crunch.
Frequently asked questions
How do you get this dish right?
- Pour the egg through fork tines to achieve even finer ribbons.
- Do not boil the soup after adding the eggs, or they will become rubbery.
How long does this dish keep?
Consume immediately. The texture of the egg and starch degrades upon reheating.
