Although we are non-shark’s fin soup eaters, we are definitely fans of braised crab meat soup. The taste and texture of both soups are pretty similar although the price point is not.
Putting together this hearty soup is not difficult at all, as like the Hot & Sour Soup I shared some time ago.
I used frozen crab meat for this recipe and it was very acceptable by all my taste testers. However, if you are an advocate for fresh crab meat, please go ahead to use them. You could also turn this into a braised seafood soup by adding other seafood like diced prawns and scallops.
I got this packet of frozen crab meat from the frozen section within the supermarket.
Ingredients:
100 g Frozen crab meat
2 dried Chinese mushroom – soaked and soften
½ piece bamboo shoot – sliced thinly (optional)
1 small piece (approx. 10 g) ginger – minced
1 egg white – lightly beaten
Stock base:
1 knorr chicken stock cube
2 cup (500 ml) water
1 tbsp oyster sauce
½ tsp knorr chicken seasoning
1 tsp Chinese rice wine (I’m using Shao Tsing Hua Tiao)
½ tsp dark soy sauce
1/8 tsp salt
To thicken:
2 tbsp corn starch
3 tbsp water
Garnish:
Chopped coriander
White pepper
Black vinegar
serves 3 – 4
Recipe adapted from: Knorr
The line up.
In a soup pot, add in water and chicken stock and bring to boil.
Add in the ginger, mushrooms and bamboo shoots and cook for 5 – 10 mins.
Add in frozen crab meat, the rest of the stock base seasoning and bring to boil again. Give it a taste and adjust with more seasoning if necessary.
Turn down the heat to medium low and drizzle in the thickening solution slowly, stirring constantly until it reaches the desired consistency.
Lastly, pour in the egg white slowly and stir as you pour. This will create strands of egg white instead of clumping together.
Turn off heat and serve with the above garnish.
- 100 g Frozen crab meat
- 2 dried Chinese mushroom – soaked and soften
- ½ piece bamboo shoot – sliced thinly (optional)
- 1 small piece (approx. 10 g) ginger – minced
- 1 egg white - lightly beaten
- Stock base:
- 1 knorr chicken stock cube
- 2 cup (500 ml) water
- 1 tbsp oyster sauce
- ½ tsp knorr chicken seasoning
- 1 tsp Chinese rice wine (I’m using Shao Tsing Hua Tiao)
- ½ tsp dark soy sauce
- ⅛ tsp salt
- To thicken:
- 2 tbsp corn starch
- 3 tbsp water
- Garnish:
- Chopped coriander
- White pepper
- Black vinegar
- In a soup pot, add in water and chicken stock and bring to boil.
- Add in the ginger, mushrooms and bamboo shoots and cook for 5 – 10 mins.
- Add in frozen crab meat, the rest of the stock base seasoning and bring to boil again. Give it a taste and adjust with more seasoning if necessary.
- Turn down the heat to medium low and drizzle in the thickening solution slowly, stirring constantly until it reaches the desired consistency.
- Lastly, pour in the egg white slowly and stir as you pour. This will create strands of egg white instead of clumping together.
- Turn off heat and serve with the above garnish.
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