Crab and Asparagus Egg Drop Soup
Directions
- 1Chop asparagus into small pieces.
- 2Chop green onion, separating the whites and greens.
- 3Pour a full 32oz carton of chicken bone broth into a pot.
- 4Add garlic powder, white pepper, chicken bouillon powder, and soy sauce to the broth.
- 5Bring the broth to a boil.
- 6Add asparagus and the whites of the green onions to the boiling broth and cook for a few minutes.
- 7Prepare a cornstarch slurry by mixing 3 tablespoons of cornstarch with 4 tablespoons of water.
- 8After a few minutes, add the cornstarch slurry to the broth while stirring to thicken it.
- 9Add the crab meat and let it warm for a minute.
- 10Scramble three eggs with a little bit of water.
- 11Turn down the heat to ensure the soup is not bubbling.
- 12Slowly pour in the egg mixture with one hand while stirring constantly with the other to create egg ribbons.
- 13Cut the heat and finish with a little bit of sesame oil.
- 14Serve the soup in a bowl.
- 15Garnish with extra white pepper.
- 16Add green onion and cilantro.
- 17Drizzle with black vinegar.
Ingredients
- 4 asparagus stalks
- 2 green onion stalks
- 32 oz chicken or bone broth
- 0.5 tsp garlic powder
- 1 tsp white pepper
- 0.5 tsp chicken bouillon powder
- 1 Tbsp soy sauce
- 3 Tbsp cornstarch
- 4 Tbsp water
- 8 oz crab meat
- 3 eggs
- 1 Tbsp water
- 1 tsp sesame oil
- cilantro
- black vinegar
Equipment
cutting boardknifepotladlebowl
Tips
- When adding the egg, make sure the soup is not bubbling and pour slowly while stirring to get nice egg ribbons.
- Garnish with green onion, cilantro, extra white pepper, and a drizzle of black vinegar for added flavor.
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