• On Oct, 02, 2024
•  ladyrecipes
•  Recipes

Egg Drop Soup With Crab: A Luxurious Twist On A Classic Dish

Ingredients

For the crab stock

– 2 tablespoons vegetable oil

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tablespoon ginger, minced

– 5 cups water

– 1 pound crab shells and legs

– 1 tablespoon salt

– half teaspoon black pepper

For the soup

Ingredients for the Soup:

– 6 cups unsalted rooster broth

– half cup cornstarch

– 6 large eggs, beaten

– 1 cup cooked crab meat, flaked

– half of cup sliced green onions

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

Instructions

To make the crab stock

Instructions:

To Make the Crab Stock:

1. In a stockpot, mix the crab shells, ginger, scallions, white peppercorns, and enough water to cover the shells.
2. Bring to a boil, then cut back heat to low and simmer for 1 hour.
3. Strain the stock by way of a fine-mesh sieve right into a clear stockpot.
4. Return the stock to a boil and cook dinner till decreased by half, about half-hour.

To make the soup

Crack the eggs right into a bowl.

Gently whisk the eggs until they’re just combined.

Set the eggs apart while you prepare the soup.

Heat the oil in a large pot or Dutch oven over medium heat.

Add the onion and prepare dinner until softened, about 5 minutes.

Add the garlic and ginger and prepare dinner for 1 minute more.

Add the chicken broth, soy sauce, and sesame oil.

Bring the Egg Drop Soup Recipe to a simmer.

Slowly pour the eggs into the soup, stirring constantly.

Cook for 1-2 minutes, or till the eggs are cooked via.

Stir within the crab meat and green onions.

Serve instantly.