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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Essentially a crab egg drop soup. Adapted from . Ingredients:
42 oz chicken stock or low sodium chicken broth (three 14 oz cans) |
1/4 teaspoon salt (i go very light on the salt, but you can add more to taste) |
1 dash white pepper |
10 oz frozen whole kernel corn |
8 oz crab meat |
2 tablespoons corn starch |
4 tablespoons cold water |
2 green onions, sliced into small rings |
2 eggs, slightly beaten |
Directions:
1. Put broth, pepper, and corn in the pot and bring to a boil. Add salt to taste. Reduce heat to medium and cook for about 10 to 15 minutes, until the corn is tender. Add the crab meat and cook over medium heat for 10 minutes until meat is hot.
2. Stir together corn starch and cold water, and drizzle into the soup while stirring. You want the cornstarch mixture to be incorporated throughout the soup and not form lumps with the corn. Increase heat to high and cook for just 2 to 3 minutes, until the soup thickens. Remove soup from heat.
3. Combine eggs and onions; slowly pour into soup, stirring constantly with fork until eggs form shreds. Pour into bowls and serve immediately.
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