Simple Crab Stick Egg Drop Soup (Chinese-Style)
Rich & Creamy! A Warm Chinese Egg Drop Soup Recipe with Crab Sticks
Introducing an incredibly simple Chinese-style egg drop soup, perfect for a quick breakfast or a light meal, ready in about 10 minutes. The delightful combination of fluffy eggs, chewy enoki mushrooms, and flavorful crab sticks is truly a winner. Its smooth texture makes it a hit with kids too, ensuring the whole family can enjoy it. Start your day on a comforting and satisfying note with this warm bowl of goodness!
Main Ingredients
- 8 imitation crab sticks (surimi)
- 1 pack enoki mushrooms
- 2 fresh eggs
- A small bunch of scallions or green onions
- 1 chicken bouillon cube
- 1 Tbsp soy sauce (for soup)
- 1 L water
Thickening Slurry
- 2 Tbsp cornstarch or potato starch
- 2 Tbsp water
- 2 Tbsp cornstarch or potato starch
- 2 Tbsp water
Cooking Instructions
Step 1
Prepare Your Ingredients: The first step to a delicious soup!
Step 2
Preparation & Chopping:
– Gently shred the imitation crab sticks lengthwise into bite-sized pieces. Shredding them too finely can make the soup cloudy, so aim for a moderate size.
– Trim the base of the enoki mushrooms, rinse them lightly under running water, drain well, and then cut them into thirds.
– Finely chop the scallions or green onions for garnish.
– Crack the eggs into a bowl and whisk them gently with a fork or chopsticks until the yolks and whites are well combined. Avoid over-beating.
– For the slurry, mix 2 Tbsp of starch with 2 Tbsp of cold water in a small bowl until smooth. (You can also mix this just before adding it to the soup).
Step 3
Create the Broth Base: The key to a flavorful soup!
– Pour 1 L of water into a pot and bring it to a boil over high heat. Once boiling, add the chicken bouillon cube and stir until it completely dissolves. Dissolving the bouillon well will ensure a deep, rich flavor for the soup.
Step 4
Add the Main Ingredients: Bringing together delicious flavors!
– While the broth is boiling, add all of the prepared imitation crab sticks and enoki mushrooms. Simmer gently until the mushrooms soften and the crab sticks are heated through.
Step 5
Seasoning: Adding umami with soy sauce!
– Once the crab sticks and mushrooms are slightly cooked, stir in 1 Tbsp of soy sauce (for soup). Adding soy sauce not only enhances the flavor but also gives the soup a more appealing color.
Step 6
Adding the Egg: The secret to a silky texture!
– When the soup comes back to a boil, slowly drizzle the beaten eggs into the pot in a circular motion, starting from the edges. Pouring it in stages rather than all at once will help create beautiful ‘egg flowers’.
– **Tip:** After pouring the egg, resist the urge to stir vigorously. Let it set for a moment, then gently swirl with chopsticks, reaching down to the bottom just once or twice. This creates soft, fluffy ribbons of egg. Over-stirring will break the egg into small pieces, making the soup look cloudy.
Step 7
Finishing Touches: Adding aroma and a hint of zest!
– Once the egg has cooked and formed fluffy ribbons, add the chopped scallions or green onions. A pinch of black pepper can also be added at this stage, if desired.
Step 8
Adjusting Consistency and Final Seasoning:
– As the soup returns to a simmer, gradually add the prepared starch slurry a tablespoon at a time, stirring with the back of a ladle to achieve your desired thickness. Add it slowly to avoid lumps; the soup should thicken gradually.
– Finally, taste the soup and add salt if needed to adjust the seasoning.
– **Tip:** For an extra touch of flavor, you can add a dash of sesame oil directly into the soup or drizzle it over just before serving. A tiny bit of chili oil can also be a delicious addition for those who enjoy a little spice.
Step 9
Enjoy! Your super simple and delicious crab stick egg drop soup is ready for a delightful meal!
