Crab and Sweetcorn Egg Drop Soup
Ingredients
- 4 large eggs
- 170 g white crab meat
- 200 g tinned sweetcorn
- 1000 ml chicken stock
- 15 g fresh ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 4 spring onions
Nutrition (per serving)
- Calories
- 207 kcal
- Protein
- 19.8 g
- Carbohydrate
- 10.7 g
- of which sugars
- 3.7 g
- Fat
- 9.2 g
- of which saturates
- 2.5 g
- Fibre
- 1.8 g
- Salt
- 4.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely grate the ginger. Bring the stock to a gentle boil in a large saucepan with the ginger and soy sauce.
- 2
Drain and add the sweetcorn, then simmer for 3 minutes.
- 3
Beat the eggs lightly in a jug. While stirring the soup in a slow circular motion, pour the eggs in gradually in a thin stream to create silky ribbons.
- 4
Gently stir in the crab meat and heat through for 1–2 minutes.
- 5
Ladle into bowls, drizzle with sesame oil, and scatter with sliced spring onions.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.