Crab Egg Drop Soup

Step 1

Place 3.25 cups of warm water into a mixing bowl. Drop in 4-5 pieces of dashima kelp pieces. Let it soak for at least 30 minutes. Move onto the next steps while you wait.

Step 2

Use your fingers and split the imitation crab sticks (300g) into thin strands. The thinner the better.

Step 3

Dice 1/2 a whole onion into thin slices.

Step 4

Crack 3 eggs and separate the egg whites. Whisk the egg whites well.

Step 5

Mix Water (6 Tablespoons) with Starch Powder (2 Tablespoons). Set aside.

Step 6

After 30 minutes of soaking, place the dashima broth into a pot. Place pot on a medium-high heat and bring up to boil.

Step 7

Once the broth comes to boil, pick out the dashima pieces. Then add-in the Concentrated Liquid Chicken Stock (2 Tablespoons).

Step 8

[Note: You can use regular chicken stock broth (instead of making it with water + concentrate chicken stock liquid). If you'll use regular chicken stock broth, measure 3.25 cups of it and bring it to boil. Then proceed as shown below]

Step 9

Next, add in the imitation crabs strips, followed by the onions strips - give it a stir. Let it come back up to a boil.

Step 10

Once its boiling, give your starch mixture a quick stir, then pour it into the broth in a circular motion.

Step 11

Next, stir the egg whites one more time, then pour in a circular motion into the pot. Once the egg is added, don't stir it around! Just let it boil for 1-2 minutes.

Step 12

Finish, by adding 1/2 Tablespoon of Sesame Oil! (This is a key ingredient for a balanced flavor - don't skip it).

Step 13

Garnish the soup with a handful of green onions. Give it a final stir - turn off heat.

Step 14

Give it a final taste - feel free to add in a few pinches of salt (especially if you made it with regular chicken stock broth).

Step 15

Bon Appetit!