Creamy Crab Stick and Egg Soup
Super Simple Creamy Crab Stick and Egg Soup (Great for Kids!)
This is a soup that’s incredibly easy to whip up. It’s also the perfect accompaniment to a main dish and is wonderfully mild for children. Enjoy a heartwarming, delicate soup that takes just minutes to prepare.
Soup Ingredients
- 2 large eggs
- 3 imitation crab sticks (kanikama)
- 1/2 stalk of scallion or green onion (white part)
- 7-8 dried anchovies (for broth)
Seasoning & Aromatics
- 1.5 Tbsp Korean soup soy sauce (guk-ganjang)
- Pinch of sea salt (to taste)
- Pinch of black pepper (to taste)
- 1.5 Tbsp Korean soup soy sauce (guk-ganjang)
- Pinch of sea salt (to taste)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, let’s prepare the anchovy broth, which forms the flavorful base of our soup. In a pot, pour in 600-700ml of water and add the dried anchovies. Bring to a simmer over medium heat and let it cook for about 5 minutes, allowing the savory flavor to infuse into the water. Be careful not to burn the anchovies. Once the flavor has steeped, strain the broth through a fine-mesh sieve, discarding the anchovies, leaving you with a clear, delicious broth.
Step 2
Next, we’ll prepare the scallions to add a refreshing aroma. The white part of scallions or green onions works best here. Wash the 1/2 stalk of green onion thoroughly and slice it thinly on an angle, about 0.5cm thick. These attractive slices will make your soup look even more appealing.
Step 3
The imitation crab sticks are a key ingredient that adds a delightful texture. Take the 3 crab sticks out of their packaging and gently pull them apart along their natural grain. It’s best to shred them into pieces about 2-3 cm long rather than too finely, so they retain a pleasant bite and don’t disintegrate into the soup.
Step 4
Now, let’s prepare the eggs. Crack the 2 large eggs into a bowl. Remove the chalazae (the white, stringy bits) and whisk them gently with a fork or whisk until well beaten. Beating the eggs smoothly will help them disperse beautifully into the soup for a delicate finish.
Step 5
It’s time to bring all our ingredients together! Add the sliced scallions and the shredded crab sticks to the simmering anchovy broth. Let it simmer briefly. Then, slowly drizzle the beaten eggs into the pot around the edges. Avoid stirring immediately; allow the eggs a moment to set slightly. Season the soup with 1.5 Tbsp of Korean soup soy sauce and a pinch of black pepper for an aromatic touch.
Step 6
Finally, let the soup simmer gently until the egg is just cooked through. Skim off any foam that rises to the surface to keep the broth clear and pristine. Once the egg is cooked, turn off the heat. Taste the soup and adjust the seasoning with a pinch of sea salt if needed, according to your preference. Your simple yet delicious creamy crab stick and egg soup is ready! Enjoy it piping hot with a bowl of rice.
