Vietnamese · Lunch
Egg Drop Soup with Crab (GLP-1)
Vietnamese-style egg drop soup on light chicken broth with whisked eggs set into fine ribbons, lump crab meat folded through, and shiitake mushroom and baby spinach. Finished with scallion, white pepper, fish sauce, and a drizzle of sesame oil.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
334Calories
38.4gProtein
13.1gFat
11.8gCarbs
3.1gSugar
5.6gFiber
1076mgSodium
491mgChol
3.9gSat Fat
870mgPotassium
178mgCalcium
3.4mgIron
6.8mcgVitamin B12
9mgVitamin C
gluten-free
low-calorie
protein-rich
low-carb
high-fiber
glp-1
Instructions
1
Prep
Whisk eggs in a small bowl until fully combined with no white streaks, and pick over crab meat for shell fragments.
2
Simmer
Bring low-sodium chicken stock, ginger, and sliced mushroom to a simmer over medium heat for 4 minutes until mushroom softens and turns glossy.
3
Drop
Reduce heat to low, pour whisked egg in a thin stream over broth while stirring gently in one direction for 30 seconds until set into fine ribbons.
4
Finish
Fold in crab meat, spinach, white pepper, and fish sauce; warm over low heat for 1 minute until spinach wilts and crab is heated through. Plate: Ladle into a bowl and scatter sliced scallion with sesame oil over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs, whisked
- 6.8 oz240g lump crab meat
- 3 cups720ml low-sodium chicken stock
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 1 cup90g shiitake mushroom
- 2 cup60g baby spinach
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp sesame oil, for finishing
