Vietnamese · Lunch
Egg Drop Soup with Crab
A light Vietnamese-style soup made by simmering chicken stock with ginger and fish sauce, then thickening with cornstarch and pouring in beaten egg to form silky ribbons. Fresh crab meat and scallion are folded in at the end, finished with white pepper and cilantro.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
218Calories
26.8gProtein
8.1gFat
7.8gCarbs
1.5gSugar
0.4gFiber
1342mgSodium
275mgChol
2.4gSat Fat
537mgPotassium
110mgCalcium
2.1mgIron
4.8mcgVitamin B12
3mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
all-time-classics
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Beat the egg in a small bowl and mix cornstarch with water until smooth. Pick over crab meat for shell fragments.
2
Simmer
Bring chicken stock to a gentle simmer over medium heat, about 3 minutes. Stir in ginger and fish sauce; cook 1 minute.
3
Thicken
Pour cornstarch slurry into broth while stirring over medium-low heat 1 to 2 minutes until glossy and coats spoon.
4
Finish
Reduce heat to low, drizzle beaten egg in a thin stream while stirring in one direction to form fine ribbons. Fold in crab meat, scallion, cilantro, and white pepper. Ladle into bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g fresh crab meat, picked over for shell
- 3 1/2 cups840ml chicken stock
- 22 large eggs, beaten
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp ginger, fresh
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp white pepper
- a pinch of salt, to taste
