Originally posted July 22, 2012

crab and corn egg flower soup

crab and corn egg flower soup by joanie

Usually this soup is thick, but I prefer to leave out the cornstarch. Oh, and I like to use fresh corn and real dungeness crab.


  • 4 cups chicken stock
  • 1/2" ginger, sliced
  • 1 tsp soy sauce
  • 1/2 tsp rice vinegar
  • 1/4 tsp white pepper
  • 1/4 lb. dungeness crab meat
  • 1 ear corn, kernels only
  • 1 green onion, thinly sliced
  • 1 egg, lightly beaten
4 servings


Bring chicken stock, ginger, soy sauce, vinegar, and pepper to a boil. Reduce heat and simmer until the stock is infused with ginger (about 15 minutes). Remove the ginger.

Stir in the crab meat, corn, and green onion. Then pour in the egg, stirring constantly to keep it from clumping.

Ladle into bowls and serve immediately.

20 minutes



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