Silky Egg Drop Soup with Corn and Crab

Ingredients

Instructions

1. 1

   Heat chicken stock in a large pot over medium-high heat until simmering.

2. 2

   Add crab meat and corn kernels, stir gently and bring to a simmer.

3. 3

   In a small bowl, mix cornstarch with water to create a slurry.

4. 4

   Slowly pour cornstarch slurry into the simmering soup while stirring constantly to thicken.

5. 5

   In another bowl, lightly beat eggs with salt and oil.

6. 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. 7

   Adjust seasoning with salt and white pepper powder.

8. 8

   Drizzle sesame oil into the soup and stir gently.

9. 9

   Pour into serving bowls and garnish with scallion slices and additional white pepper if desired.