Elegant Crab Stick Soup
Enjoy an Upscale Bar Snack at Home! Super Simple Crab Stick Soup (feat. Imitation Crab & Egg Drop Soup)
Do you remember those warm, thick Chinese-style crab soups you often order at bars when the weather gets chilly? They’re a perfect companion to a shot of soju on a cold evening, with their savory crab and silky eggs. Today, I wanted to recreate that exact flavor using ingredients I have at home. I’ve made it extra hearty by adding plenty of imitation crab and eggs! > < Here's a simple crab stick soup recipe that's perfect as a warm and satisfying snack on a cold day :D
Main Ingredients- 8 imitation crab sticks (kani kama)
- 3 fresh eggs
- 1 package enoki mushrooms
Soup Seasoning- 1.5 Tbsp beef bouillon powder (or 1 stick)
- 1 Tbsp fish sauce
- 6 cups water (approx. 1.2L)
- Cornstarch slurry for thickening
Making the Cornstarch Slurry- 1 Tbsp cornstarch or potato starch
- 2 Tbsp cold water
Measuring Tools- Use measuring cups and spoons
- 1.5 Tbsp beef bouillon powder (or 1 stick)
- 1 Tbsp fish sauce
- 6 cups water (approx. 1.2L)
- Cornstarch slurry for thickening
Making the Cornstarch Slurry- 1 Tbsp cornstarch or potato starch
- 2 Tbsp cold water
Measuring Tools- Use measuring cups and spoons
- Use measuring cups and spoons
Cooking Instructions
Step 1
Today, we’re going to make an elegant imitation crab stick soup that you can enjoy at home as a sophisticated dish! ♬♪
Step 2
First, crack the 3 eggs into a bowl. Use a fork or whisk to beat them thoroughly until the yolks and whites are well combined and smooth. Set aside.
Step 3
Peel the imitation crab sticks. Gently shred them along their natural lines, preserving their texture. Avoid shredding them too finely; slightly larger pieces will provide a better mouthfeel.
Step 4
Trim the base of the enoki mushrooms. Cut them into roughly three equal sections. This helps them look nice when added to the soup.
Step 5
In a small bowl, combine 1 Tbsp of cornstarch (or potato starch) with 2 Tbsp of cold water. Stir well until there are no lumps to create a smooth cornstarch slurry. This will be used to adjust the soup’s consistency.
Step 6
Now, let’s make the base for our delicious soup! Pour 6 cups (approx. 1.2L) of fresh water into a pot. Add 1.5 Tbsp of beef bouillon powder (or 1 bouillon stick) and stir well. This will add a rich, savory depth of flavor. 🙂
Step 7
Add the prepared enoki mushrooms and shredded imitation crab sticks to the broth. Bring it to a boil, allowing the flavors of the mushrooms and crab to infuse into the soup.
Step 8
Once the soup is at a rolling boil, slowly drizzle the beaten eggs in a thin stream, creating a circular motion over the boiling liquid. Avoid pouring all the egg in at once; drizzle it gradually.
Step 9
As the egg begins to cook and float on the surface, gently stir the soup with chopsticks or a ladle. Keep stirring until the egg is cooked through and forms delicate ribbons. Continuous stirring is key to achieving those beautiful ‘egg flowers’!.
Step 10
Once the egg is fully cooked, gradually add the cornstarch slurry while stirring gently to achieve your desired soup consistency. Add it little by little, as too much at once can make the soup gummy. Adjust until it’s perfectly thickened.
Step 11
Finally, let’s season it! Taste the soup and add 1 Tbsp of fish sauce. Adjust with salt to your preference if needed. Your delicious crab stick soup is now complete! 🙂
Step 12
With simple ingredients like imitation crab sticks, you can easily create this wonderfully rich and sophisticated crab stick soup. It’s perfect for special occasions or as a delightful bar snack!
