Vietnamese · Lunch
Egg Drop Soup with Crab (Low-Calorie)
Vietnamese-style egg drop soup built on light chicken broth, silky ribbons of beaten egg, and flakes of fresh crab meat folded in off heat. Finished with scallion and white pepper, the soup stays clear and brothy rather than thickened or creamy, delivering a savory, protein-forward bowl at a fraction of the usual calorie load.
$5
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
349Calories
53.8gProtein
11.2gFat
7.9gCarbs
1.2gSugar
0.5gFiber
1233mgSodium
352mgChol
2.9gSat Fat
315mgPotassium
95mgCalcium
2.1mgIron
8.3mcgVitamin B12
3mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Pick over crab meat for shells, beat the egg in a small bowl, and have scallion and cilantro ready to slice and chop.
2
Simmer
Bring chicken stock to a gentle simmer over medium heat for 3 minutes until small bubbles rise steadily.
3
Drop
Drizzle beaten egg into simmering broth in a thin stream while stirring gently with a fork, then sit off heat for 20 seconds.
4
Plate
Stir in crab meat, fish sauce, salt, sesame oil, and white pepper; ladle into a bowl and scatter sliced scallion and chopped cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz420g fresh crab meat, picked over for shell
- 22 large eggs
- 2 cup480ml chicken stock, low sodium
- 22 scallion
- 1/2 tsp1/2 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp cilantro leaves
