Vietnamese · Dinner
Egg Drop Soup with Crab (Low-Chol)
Vietnamese-style egg drop soup built on light chicken stock with silky egg ribbons and lump crab meat folded in off heat to preserve tenderness. Finished with scallion and white pepper for a clear, gently savoury broth that is quick to make and engineered for lower cholesterol and saturated fat.
$5
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
241Calories
27.1gProtein
10.7gFat
6.8gCarbs
1.5gSugar
0.3gFiber
1450mgSodium
78mgChol
2.4gSat Fat
536mgPotassium
104mgCalcium
1.8mgIron
4.2mcgVitamin B12
2mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Pick over crab meat for shell fragments; mince ginger and slice scallion; beat egg with whites until just combined.
2
Simmer
Bring stock, ginger, and fish sauce to gentle simmer over medium heat, about 3 minutes, until small bubbles break steadily.
3
Thicken
Stir cornstarch slurry into simmering stock over medium heat for 1 to 2 minutes until glossy and coats the spoon.
4
Plate
Slide crab into pot and simmer 1 minute over medium-low heat until opaque. Turn heat to low, drizzle beaten egg in thin stream while stirring in one direction to form ribbons. Ladle into bowl, scatter scallion and white pepper on top, finish with sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 370g370g lump crab meat
- 22 large eggs plus 3 egg whites, lightly beaten
- 3 cups720ml chicken stock
- 2 tsp2 tsp cornstarch dissolved in 1 tbsp water
- 2 tsp2 tsp fresh ginger
- 4 tbsp4 tbsp scallion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp fish sauce
