Crab, Corn, and Asparagus Egg Drop Soup

5.0 from 6 reviews

Author: Anita Jacobson

Categories: Soup

Cuisines: Chinese

Ingredients: Egg

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8

Ingredients

• 8 cups chicken stock
• 1 inch ginger, grated
• 500 gram crab meat
• 500 gram asparagus, chop into 1/2 inch pieces
• 500 gram whole corn kernel
• 4 tablespoon corn starch + 5 tablespoon water
• 3 tablespoon Shaoxing (or 1 shot of X.O. cognac)
• 1 teaspoon sesame oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground white pepper
• 2 eggs, lightly beaten
• Accompaniments and garnish
• chopped scallions
• black vinegar (optional)

Instructions

1. Boil together chicken stock, ginger, crab meat, asparagus, and corn. Lower heat, cover, and simmer for 15 minutes.
2. Return to a boil, add corn starch solution to thicken the soup, and continue cooking for 3 minutes.
3. Add Shaoxing, sesame oil, salt, and ground pepper. Mix well and adjust the amount of salt as needed.
4. Turn off heat, then pour the eggs in a thin stream while stirring in a clockwise direction. Serve hot in soup bowls with chopped scallions and black vinegar.