Chinese Crab Soup recipe - ingredients, nutrition and when to eat it
This warm Chinese-style soup is made with gently stirred crab meat and egg. The mild crab pairs with the egg’s soft, comforting texture, making it a good…
This warm Chinese-style soup is made with gently stirred crab meat and egg. The mild crab pairs with the egg’s soft, comforting texture, making it a good choice for a light lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 534.8g serving): 185.9 kcal · protein 19.3g · carbohydrate 9.9g · fat 7g · sodium 1047.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After adding the beaten egg, stir gently, as vigorous stirring can make the broth cloudy.
Tips: Stir the starch slurry again just before adding it so the starch that has settled at the bottom mixes in evenly.
Tips: If the crab meat is already seasoned, reduce the soy sauce and salt accordingly.
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Ingredients (1 serving)
- Crab meat — 70 g
- Egg — 1 pc
- Mushrooms — 30 g
- Green onion — 15 g
- Potato starch — 1 Tbsp
- Water — 350 ml
- Soy sauce — 0.5 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch
- Cooking oil — 0.5 tsp