Egg Drop Soup With Crab: A Luxurious Twist On A Classic Dish

Ingredients

For the crab stock

– 2 tablespoons vegetable oil

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tablespoon ginger, minced

– 5 cups water

– 1 pound crab shells and legs

– 1 tablespoon salt

– 1/2 teaspoon black pepper

For the soup

Ingredients for the Soup:

– 6 cups unsalted hen broth

– half cup cornstarch

– 6 massive eggs, beaten

– 1 cup cooked crab meat, flaked

– half of cup sliced green onions

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

Instructions

To make the crab stock

Instructions:

To Make the Crab Stock:

1. In a stockpot, combine the crab shells, ginger, scallions, white peppercorns, and enough water to cover the shells.
2. Bring to a boil, then reduce heat to low and simmer for 1 hour.
3. Strain the stock through a fine-mesh sieve right into a clear stockpot.
4. Return the stock to a boil and prepare dinner until reduced by half, about half-hour.

To make the soup

Crack the eggs right into a bowl.

Gently whisk the eggs till they are just mixed.

Set the eggs apart when you put together the soup.

Heat the oil in a big pot or Dutch oven over medium warmth.

Add the onion and cook dinner until softened, about 5 minutes.

Add the garlic and ginger and cook for 1 minute more.

Add the chicken broth, soy sauce, and sesame oil.

Bring the soup to a simmer.

Slowly pour the eggs into the Easy Egg Drop Soup, stirring constantly.

Cook for 1-2 minutes, or until the eggs are cooked by way of.

Stir within the crab meat and green onions.

Serve instantly.