Creamy Crab Stick Soup
Easy Morning Meal: Creamy Crab Stick Soup Using Leftover Holiday Ingredients
Are you feeling a bit heavy after enjoying all the rich holiday dishes? Try making this ‘Creamy Crab Stick Soup’ for a simple and soothing breakfast that will ease your stomach. It’s as smooth as egg drop soup, yet satisfying enough to be a complete meal without rice. Based on my experience of making a leftover Japchae rice bowl and this comforting crab stick soup for a delicious meal, I’m sharing an easy and tasty recipe. Start your morning right with this wonderfully smooth and savory soup!
Main Ingredients- Crab sticks (imitation crab meat) 3 sticks
- Egg 1
- Enoki mushrooms 1/2 bunch
- Green onion a small amount
Seasoning & Broth- Chicken stock cube 1
- Cornstarch 1 tablespoon
- Cold water 2 tablespoons (for cornstarch slurry)
- Fish sauce (or soy sauce) 1 tablespoon
- Black pepper to taste
- Sesame oil 1/2 tablespoon
- Water 500ml
- Chicken stock cube 1
- Cornstarch 1 tablespoon
- Cold water 2 tablespoons (for cornstarch slurry)
- Fish sauce (or soy sauce) 1 tablespoon
- Black pepper to taste
- Sesame oil 1/2 tablespoon
- Water 500ml
Cooking Instructions
Step 1
This is a simple and comforting soup recipe, perfect as a light breakfast, utilizing leftover ingredients from holiday meals.
Step 2
Shred the crab sticks into bite-sized pieces with your hands. Trim the root of the enoki mushrooms, rinse them lightly under running water, and shake off excess moisture. Finely chop the green onion. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth to create a cornstarch slurry.
Step 3
Pour 500ml of fresh water into a pot. Add the chicken stock cube and stir to dissolve. Bring the water to a rolling boil over medium-high heat. Once boiling, add 1 tablespoon of fish sauce (or soy sauce) and the shredded crab sticks.
Step 4
Add the enoki mushrooms to the pot along with the crab sticks and let it simmer for another minute. When the soup comes to a boil again, slowly drizzle the beaten egg in a circular motion around the pot. Let it cook undisturbed for about 10 seconds without stirring, so the egg forms delicate strands, similar to egg drop soup.
Step 5
Once the egg is mostly set, slowly pour in the prepared cornstarch slurry while gently stirring the soup. Continue to cook until the soup thickens. Add the chopped green onions, a pinch of black pepper, and finally, drizzle in 1/2 tablespoon of sesame oil. Your delicious crab stick soup is now ready!
Step 6
Serve the finished creamy crab stick soup in a bowl. Its thick yet smooth texture is delightful, and the final touch of sesame oil adds a wonderful savory aroma and flavor.
Step 7
This is a light and comforting meal that’s perfect for soothing your stomach after heavy holiday dishes. Enjoy a filling meal without rice, thanks to this warm and nourishing soup.
Step 8
If you have leftover ingredients from your holiday feast, this recipe offers a simple and delicious way to use them up. It’s a fantastic quick meal idea for any day, not just after holidays.
