Crabmeat With Egg Flower Soup
At a Glance
- Cook
- 15 minutes
- Total
- 15 minutes
- Servings
- 8 serving(s)
Categories
- Soup
- Asian
- Cantonese
- Chinese
- Stovetop
- Easy
Allergens
- Shellfish
- Eggs
- Fish
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Make and share this Crabmeat With Egg Flower Soup recipe from Food.com.
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Equipment
Large stockpot, whisk, chopsticks
Ingredients
- 4 quarts chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon fresh ginger, minced
- cornstarch paste
- 1 dungeness crabmeat, cooked
- 2 tablespoons shaoxing wine
- 4 eggs, beaten
- green onion, Shredded
Instructions
In a large stockpot add chicken broth, oyster sauce and ginger and bring to a boil.
Add in the crabmeat and return to a boil and reduce the heat to a simmer. After simmer turn up the heat and slowly pour in the roux to thicken the soup. Turn off the heat. Stir in the wine. Steadily pour in the whisked egg and gently stir around with chopsticks in the eggs should immediately turn into ribbons. Top with shredded green onion.
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