Chinese Crab and Egg Soup (Hai Yook Dahn Gung)

By á-708

Ingredients

• 6 cup (1.5 L) fish or chicken stock
• 3 eggs, lightly beaten
• 2 Tbs (30 ml) cornstarch (cornflour) mixed with
• 1/4 cup (60 ml) cold water
• 12 oz (340 g) fresh, frozen, or canned crab meat
• Thinly sliced scallions (spring onions) for garnish

Preparation

Step 1

Bring the stock to a simmer in a pot over moderate heat. Add the eggs slowly in a thin stream while gently stirring the soup and simmer for 2 minutes. Stir in the cornstarch mixture and simmer until the soup is slightly thickened. Add the crab meat and simmer until heated through, about 2 minutes. Serve garnished with sliced scallions. Serves 4 to 6.