Chinese Crab and Egg Soup (Hai Yook Dahn Gung)

Chinese Crab and Egg Soup (Hai Yook Dahn Gung)
Chinese Crab and Egg Soup (Hai Yook Dahn Gung)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    cup (1.5 L) fish or chicken stock

  • 3

    eggs, lightly beaten

  • 2

    Tbs (30 ml) cornstarch (cornflour) mixed with

  • 1/4

    cup (60 ml) cold water

  • 12

    oz (340 g) fresh, frozen, or canned crab meat

  • Thinly sliced scallions (spring onions) for garnish

Directions

Bring the stock to a simmer in a pot over moderate heat. Add the eggs slowly in a thin stream while gently stirring the soup and simmer for 2 minutes. Stir in the cornstarch mixture and simmer until the soup is slightly thickened. Add the crab meat and simmer until heated through, about 2 minutes. Serve garnished with sliced scallions. Serves 4 to 6.

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