Egg Drop Crab Soup with Mushroom
Servings 1 serving as main soup, 2 to 3 servings for side soup
Ingredients
- 1/2 tablespoon scallion oil, see note
- 3 ounces oyster mushroom, or your choice of mushroom, see note
- 1 1/2 cups homemade chicken stock
- 3 ounces Dungeness crabmeat
- 1 teaspoon soy sauce, see note
- Kosher salt
- Ground white pepper
- 1 tablespoon potato starch, mixed with 2 tablespoons of water, for slurry
- 1 whole egg, large, beaten
GARNISH
- Green onion, chopped
- Cilantro, chopped
- Scallion oil and fried scallion
Instructions
- Tear or slice mushrooms into bite sizes.
- Heat a pot over medium heat, and add scallion oil. Add mushroom and cook. Pour chicken stock and bring it to a boil. Add crabmeat and soy sauce; bring it to a simmer. Season to taste with salt and ground white pepper.
- Give a quick stir to the potato starch mixture since starch might set on the bottom. Slowly drizzle the potato starch mixture into a pot; stir gently and simmer until the soup thickens.
- While the soup is simmering, slowly drizzle the beaten egg. Simmer 10 seconds or until the eggs are set but not overcooked; give it gentle stir. Remove from the heat and serve with green onion, cilantro, and more scallion oil on top.
Notes
- Oyster mushroom, shimeji mushroom, maitake mushroom are good choices in this recipe.
- For scallion oil, gently simmer the thinly sliced green onion. Remove from the heat just before it turns into golden brown. Watch it carefully because It is easy to burn. Allow it to cool, and keep it in a refrigerator.
- Use gluten-free soy sauce if you prefer gluten-free diet.