Crab And Baby Corn Egg Drop Soup Recipe

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

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.