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Crab, Corn, and Asparagus Egg Drop Soup
This egg drop soup is commonly prepared for special occasions and is especially popular during Chinese New Year. For those who still consume shark fin (please don’t though), this is where shark fins are added to make shark fin soup. When my Grandma was still around, she would add a whole shot of X.O. cognac in the finished soup instead of Shaoxing, so if you have a bottle around and have no idea when you are going to finish it, give it a try.
Crab, Corn, and Asparagus Egg Drop Soup
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
- Boil together chicken stock, ginger, crab meat, asparagus, and corn. Lower heat, cover, and simmer for 15 minutes.
- Return to a boil, add corn starch solution to thicken the soup, and continue cooking for 3 minutes.
- Add Shaoxing, sesame oil, salt, and ground pepper. Mix well and adjust the amount of salt as needed.
- 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.
Comments
It was my first attempt at this kind of soup and it tastes really good. I had to swap crab for surimi though, since I cannot afford crab at the moment. I also used less corn (300g in stead of 500 because the can I had came in that amount). Thanks for the recipe, would definitely recommend!
Love soup season for recipes just like this! Can't wait to warm up with this for dinner this week; looks too good to pass up!
This soup is amazing! I love soup and egg drop is one of my favorites. All the additions to this one made it over the top good.
So true. I really think most Chinese restaurants, especially the more upscale ones, should strive to serve a better version of egg drop soup like this instead of the super basic one with nothing but egg in it. :)
I had no idea that egg drop soup was so easy to make! I love that you added corn and asparagus as well.
I have never had anything like this, but it looks tasty and so easy! Yum!
So many awesome flavors and just 45 minutes! Winner.
And if you omit the asparagus and just use crab and corn, you can even shorten the simmering time for the first step to only 5-10 minutes to basically make sure the corn is tender. :)
Is this soup suitable to eat in winter?
Yes, the soup is great in winter. :)
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