Crab Egg Drop Soup - more than just for healing
so good, we could have this everyday!
now I don’t know about you but if there’s a category of dishes that could heal any physical ailments, or an aching heart, it would be SOUPS (for legal reasons, we’re just kidding.. pls go talk to your doctor/therapist).
out of all the types of soups we’ve made in the years, we’ve found one that takes the cake as being the EASIEST to prepare.
our Crab Egg Drop Soup recipe is just pure comfort. the silky egg, when cooked right, feels so smooth light on the tongue, which makes the whole experience of eating this akin to a big warm hug. we also love putting EXTRA EXTRA pepper into this, which helps in clearing our sinuses in times of colds.
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BY THE WAY, we’ve just launched our newest and EXCLUSIVE bottled SAMBALS for you try at home! pre-order them here! stocks are limited.
Crab Egg Drop Soup Recipe
(serves 4-6)
2 medium-sized mud crabs (or 250g prepared crab meat)
2 eggs, lightly beaten
5 dried shiitake, soaked in hot water for at least 30 mins and sliced
1 chicken stock cube
3 cloves garlic
3 spring onion, sliced, separate the white parts vs the green
1 medium carrot, julienned
2 litres water
1.5 tbsp cornstarch + 3 tbsp water
1 tbsp ground white pepper
salt, to taste
1 tbsp oil
2 tsp sesame oil (optional)
directions
if you’re using whole crabs, place the cleaned crabs in a steamer rack on top of boiling water and steam for 15 minutes or until fully cooked (the shell will turn fully red). crack the shells and extract the meat. set aside.
in a pot on medium heat, add regular oil and sauté the white portion of spring onion with garlic until fragrant. then, add the sliced shiitake and sauté for 1 minute.
combine the carrot and fry for 30 seconds. add 2 litres water and chicken stock cube and let it simmer for 7-8 minutes.
stir in the crabmeat, season, with salt and pepper and cook for another 2 minutes.
dissolve the cornstarch into a slurry and stir into the soup until it dissolves and the soup thickens. stir the soup vigorously, remove the ladle and immediately pour in the beaten egg. let it the egg cooked, untouched for about 30 seconds and then gently stir the soup to disperse the egg. mix in sesame oil, turn off heat and serve soup hot with a garnish of sliced spring onion (green part).
got the cravings for more soupy stuff? check out our other SLURP-ABLE recipes:
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