Silky Egg Drop Soup with Corn and Crab 蟹肉粟米蛋花湯

A classic Cantonese comfort soup featuring velvety egg ribbons, tender crab meat, and sweet corn in a delicate, silky chicken broth. The eggs are tempered to create thin, flowing strands that give the soup its signature luxurious texture. Finished with scallion garnish and a hint of white pepper.

Nutrition (per serving)

Ingredients

• 1000ml Chicken stock
• 200g Fresh crab meat
• 150g Sweet corn kernels
• 3 whole Egg
• 15ml Chicken fat or neutral oil
• 10g Cornstarch
• 30ml Water
• 1tsp Salt
• 0.5tsp White pepper powder
• 5g Scallion, sliced
• 5ml Sesame oil

Steps

1. Heat chicken stock in a large pot over medium-high heat until simmering.
2. Add crab meat and corn kernels, stir gently and bring to a simmer.
3. In a small bowl, mix cornstarch with water to create a slurry.
4. Slowly pour cornstarch slurry into the simmering soup while stirring constantly to thicken.
5. In another bowl, lightly beat eggs with salt and oil.
6. Reduce heat to medium-low. Slowly drizzle beaten egg into the soup in a thin stream while stirring gently with a fork to create silky egg ribbons.
7. Adjust seasoning with salt and white pepper powder.
8. Drizzle sesame oil into the soup and stir gently.
9. Pour into serving bowls and garnish with scallion slices and additional white pepper if desired.

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