Chinese Crab and Egg Drop Soup

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.

• Prep: 15 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 192
• Protein: 21 g
• Carbs: 11 g
• Fat: 6 g

Ingredients

• 200 g Crab ( drained and flaked )
• 800 ml dashi stock
• 2 pc Egg ( beaten )
• 2 tbsp Corn starch
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 pc Garlic ( minced )
• 2 tbsp rice wine
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 1 pinch White pepper ground
• 10 g Fresh ginger ( grated or finely minced )
• 800 ml Chicken broth

Instructions

1. Base preparation

   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. Liquid and boiling

   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. Thickening with starch

   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. Egg ribbons

   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. Final seasoning

   Add the sesame oil and white pepper. Adjust salt if necessary. Garnish with the sliced green parts of the onions for crunch.

Chef's tips

• 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.

Storage

Consume immediately. The texture of the egg and starch degrades upon reheating.