Vietnamese · Lunch
Egg Drop Soup with Crab (High-Protein)
Vietnamese-style egg drop soup built on light chicken broth with ribbons of egg, chunks of lump crab meat, and whisked egg whites for protein. Finished with scallion, white pepper, cornstarch for silky body, and ginger-fish sauce aromatics.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
361Calories
50.6gProtein
12.4gFat
10.8gCarbs
2.2gSugar
5.1gFiber
1480mgSodium
420mgChol
2.9gSat Fat
745mgPotassium
180mgCalcium
3.3mgIron
5.1mcgVitamin B12
3.8mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Whisk whole eggs in one bowl and egg whites in another. Pick over crab meat to remove shell fragments.
2
Simmer
Bring chicken stock to gentle simmer over medium heat for 3 minutes until bubbles rise steadily around the edge.
3
Heat
Stir ginger, fish sauce, and salt into simmering stock over medium heat for 1 minute until ginger aroma softens into broth.
4
Thicken
Stir cornstarch mixed with water into simmering broth over medium-low heat for 1 minute, stirring constantly until lightly glossy.
5
Fold
Gently fold crab meat into broth and warm for 1 minute over medium-low heat without breaking apart.
6
Temper
Off heat, drizzle whisked whole eggs into broth in thin stream while stirring gently in one direction, then repeat with egg whites.
7
Finish
Return pot to low heat for 30 seconds, stirring once until egg ribbons turn fully opaque, then drizzle sesame oil and white pepper.
8
Plate
Ladle soup into a deep bowl and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g lump crab meat
- 44 large eggs
- 44 egg whites
- 3 cups720ml chicken stock
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp water
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp fish sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
