How To Prepare Crab And Baby Corn Egg Drop Soup? 😍😍🌈🌈

Enjoy a comforting bowl of Crab and Baby Corn Egg Drop Soup, brimming with flavours of tender crabmeat, sweet baby corn, and subtle hints of ginger and soy sauce. Perfect for a light yet satisfying meal!

Product(s):
Ocean Catch Cooked Blue Swimming Crab Meat

Ocean Catch Cooked Blue Swimming Crab Meat | Buy 9 Get 1 Free

Preparation Time: 10 mins Cooking Time: 15 mins Serving: 4

Ingredients:

• 4 oz. canned whole baby corn, sliced into 1/4-inch-thick rounds
• 1 Tbs. finely grated fresh ginger
• 6 cups lower-salt chicken broth
• 1 Tbs. soy sauce
• 2 tsp. cornstarch
• 3 large eggs, lightly beaten
• 6 oz. crabmeat
• 1/2 cup frozen peas
• 1-1/2 tsp. seasoned rice vinegar
• Freshly ground white pepper
• 3 scallions, green parts only, thinly sliced
• Hot sauce, such as Sriracha (optional)

Instructions:

1. In a 5-quart pot, bring the chicken broth, baby corn, and ginger to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 5 minutes.
2. In a small bowl, combine the soy sauce and cornstarch. Add this mixture to the pot and cook, stirring, until bubbly and slightly thickened, about 5 minutes.
3. Pour the lightly beaten eggs into the pot in a slow, steady stream and cook without stirring until the egg strands float to the surface, about 1 minute.
4. Add the crabmeat, frozen peas, seasoned rice vinegar, and 1/8 tsp. of white pepper. Cook, stirring occasionally, until heated through, about 4 minutes. If necessary, break up any large pieces of egg.
5. Serve the soup garnished with the thinly sliced scallions. For an extra kick, add a little hot sauce such as Sriracha, if desired.

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