Crab, Corn, and Asparagus Egg Drop Soup

5.0 from 6 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

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.

Another great recipe by https://dailycookingquest.com.