Egg Drop Soup with Crab Meat

Name: Egg Drop Soup with Crab Meat
Prep time: 5 min
Cook time: 12 min
Ingredients: 5 cups low-sodium chicken broth; 1 tbsp minced ginger; ⅛ tsp ground white pepper ((or use black pepper, add more according to your liking)); 3 whole eggs ((lightly beaten)); 6 oz crab meat; 1 cup creamed corn; 1 tbsp corn starch ((mix with 1 tbsp of water)); 3 stalks of scallions ((green parts only, diced)); ½ tsp sesame oil

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Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 6

egg drop soup

Ingredients

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5 cups low-sodium chicken broth1 tbsp minced ginger⅛ tsp ground white pepper ((or use black pepper, add more according to your liking))3 whole eggs ((lightly beaten))6 oz crab meat1 cup creamed corn1 tbsp corn starch ((mix with 1 tbsp of water))3 stalks of scallions ((green parts only, diced))½ tsp sesame oil

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Instructions

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Step 1

In a large pot, bring chicken broth, white pepper, and ginger to a boil over medium-high heat. Reduce the heat to medium-low, simmer for 5 minutes.

Step 2

Add crab meat, creamed corn, and cornstarch mixture. Keep stirring for 4 minutes until the broth is thickened.Add more cornstarch and water mixture if needed until it reaches the desired consistency.

Step 3

Stir the broth in a circular motion, creating a “whirlpool” then slowly pour the lightly beaten egg into the pot as you stir. Let the soup sit for 15 seconds. Taste the soup and adjust the seasoning if needed.Turn off the heat, stir in the sesame oil and chopped scallions. Serve the soup while still warm.