Vietnamese · Lunch
Egg Drop Soup with Crab (Gluten-Free)
Vietnamese egg drop soup built on gluten-free fish-sauce-seasoned chicken broth, threaded with silky ribbons of beaten egg and folded through with sweet lump crab meat. Scallions and white pepper finish the bowl, which is light, savory and umami-rich, ladled hot as a starter or a simple standalone light meal.
$5
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
357Calories
48.9gProtein
16.4gFat
5.2gCarbs
0.9gSugar
0.2gFiber
1453mgSodium
413mgChol
4.1gSat Fat
552mgPotassium
187mgCalcium
3.1mgIron
10.8mcgVitamin B12
3.2mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
gluten-free
Instructions
1
Prep
Pick over crab meat for shells, beat the egg, and mix cornstarch with water into a slurry.
2
Simmer
Bring stock, ginger, and fish sauce to a gentle simmer over medium heat for 2 minutes until fragrant.
3
Fold
Stir cornstarch slurry into simmering broth, add crab meat, and cook over medium-low heat for 2 minutes until heated through.
4
Temper
Drizzle beaten egg into broth in a thin stream while stirring gently in one direction, then let sit undisturbed over low heat for 20 seconds.
5
Finish
Season with salt and white pepper, stir in sesame oil, thinly slice scallion, and taste for balance.
6
Plate
Ladle soup into a bowl, scatter sliced scallion over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lump crab meat, picked over for shell
- 22 large eggs
- 2 cup480ml chicken stock
- 2 tsp2 tsp fish sauce (gluten-free brand)
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
- 22 scallion
- 1 tsp1 tsp ginger
- 1/4 tsp1/4 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp sesame oil
