A quick and easy egg drop soup with crab meat. It's one of the most comforting Chinese soups to make all year round. So delicious and something my entire family enjoys!
This egg drop soup with crab meat is so easy to make. It's loaded with goodness and it tastes better than the restaurant version.
What is Egg Drop Soup
Egg drop soup or egg flower soup or Dànhuātāng is one of the most popular soup menu items that you can find at any Chinese restaurant.
It's a silky and thin soup that is usually made with lightly beaten eggs, chicken stock and simple seasoning.
My version of egg drop soup is made with the additional crab meat and corn.
The Ingredients for Egg Drop Soup
Crab meat: You can use canned or fresh crab meat or the imitation crab based on your liking and availability.
Corn: In this recipe, I used creamed corn. If you are not a big fan of it, you can use sweet corn kernels instead.
How to Make Egg Drop Soup with Crab Meat
Making your own soup can't get any easier than this! It's so easy to put together, a no fuzz side dish for any night of the week or a busy weekend.
Step 1. Cook the Broth
Bring chicken broth, black pepper, and ginger to a boil over medium-high heat. Reduce the heat to medium-low, simmer for 5 minutes.
Step 2. Thicken the Soup
Add crab meat, creamed corn, and cornstarch mixture. Stirring until the broth is thickened. Add more cornstarch and water mixture if needed until it reaches the desired consistency.
Step 3. Add the Beaten Egg
Stir the broth in a circular motion, creating a “whirlpool” then slowly pour the lightly beaten egg into the pot as you stir. Let the soup sit for 15 seconds.
Turn off the heat, stir in the sesame oil and chopped scallions. Serve the soup while still warm.
What to Serve with
This soup is the perfect side dish for any Chinese meal, such as:
- Sweet and Sour Fish
- Homemade Crab Rangoon
- Instant Pot Fried Rice
- Chicken in Black Bean Sauce
- Chinese Eggplant with Minced Pork
- Spicy Sichuan Noodles
- Chinese Sausage Fried Rice
- Hunan Beef Cumin
- Shrimp and Green Peas Stir Fry
- Minced Pork Noodles Soup
FAQ and Cooking Tips:
A. Yes, you can. You can turn this recipe into a basic egg drop soup by skipping the crab meat and creamed corn.
A. Any leftover food with cooked egg should be eaten within 3-4 days. Be sure to store the leftover in an airtight container. Let it cool down to room temperature but no longer than 2 hours before you transfer to a refrigerator.
A. I don't think it's a good idea and I don't recommend freezing the egg drop soup.
A. Yes, you can. If you do that, you'll need about 6 egg whites.
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Egg Drop Soup with Crab Meat
- 5 cups low sodium chicken broth
- 1 tablespoon minced ginger
- ⅛ teaspoon ground white pepper, (or use black pepper, add more according to your liking)
- 3 whole eggs, (lightly beaten)
- 6 oz crab meat
- 1 cup creamed corn
- 1 tablespoon corn starch , (mix with 1 tablespoon of water)
- 3 scallions, (green parts only, diced)
- ½ teaspoon sesame oil
- In a large pot, bring chicken broth, white pepper, and ginger to a boil over medium-high heat. Reduce the heat to medium-low, simmer for 5 minutes.
- Add crab meat, creamed corn, and cornstarch mixture. Keep stirring for 4 minutes until the broth is thickened.Add more cornstarch and water mixture if needed until it reaches the desired consistency.
- Stir the broth in a circular motion, creating a “whirlpool” then slowly pour the lightly beaten egg into the pot as you stir. Let the soup sit for 15 seconds. Taste the soup and adjust the seasoning if needed.Turn off the heat, stir in the sesame oil and chopped scallions. Serve the soup while still warm.