Fish Maw Soup with Crab Meat 蟹肉魚肚羹

A luxurious and comforting Cantonese soup, featuring tender fish maw and sweet crab meat in a rich chicken broth, thickened to a silky consistency and finished with delicate egg whites.

Nutrition (per serving)

Ingredients

• 50g dried fish maw
• 200g crab meat (fresh or defrosted)
• 1.5 litres chicken broth
• 3 slices ginger
• 2 stalks green onions, cut into 5cm lengths
• 1 tbsp Shaoxing wine
• 3 tbsp cornstarch
• 6 tbsp water (for cornstarch slurry)
• 2 large egg whites
• 1 tsp salt (or to taste)
• 1/2 tsp white pepper (or to taste)
• 1/2 tsp sesame oil
• 2 tbsp chopped coriander (cilantro), for garnish
• 1 tbsp red vinegar, for serving

Steps

1. Soak fish maw in water until softened. Drain and squeeze out excess water, then cut into small strips.
2. In a pot, bring water to a boil. Add ginger, green onions, Shaoxing wine, and fish maw. Blanch for 5 minutes, then drain and rinse.
3. Prepare cornstarch slurry by mixing cornstarch with water in a small bowl.
4. In a large pot, bring chicken broth to a boil.
5. Add fish maw and crab meat to the boiling broth. Cook for 5 minutes.
6. Slowly stir in cornstarch slurry into the soup while stirring continuously until the soup thickens to your desired consistency.
7. Whisk egg whites lightly. Slowly drizzle the whisked egg whites into the simmering soup in a thin stream, stirring gently to create "egg flowers".
8. Season the soup with salt and white pepper. Stir in sesame oil.
9. Ladle the hot soup into serving bowls. Garnish with chopped coriander and serve with red vinegar on the side.

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