This elegant Crab Combination Soup is a classic example of refined Chinese home cooking, blending tender crabmeat and sweet scallops with earthy dried mushrooms and crisp bamboo shoots. The broth is light yet deeply flavorful, thickened subtly with cornstarch and enriched with rice wine and soy sauce. The highlight is the delicate “egg drop” technique, where beaten egg whites are drizzled in to create silky, floating ribbons that add a luxurious texture. Garnished with fresh scallions and ginger, this soup is perfect for a special dinner party or a comforting weekend meal. It’s simple to assemble but impressive in presentation, offering a harmonious balance of savory, umami, and fresh flavors that warm the soul.
Crab Combination Soup #1
Description
This elegant Crab Combination Soup is a classic example of refined Chinese home cooking, blending tender crabmeat and sweet scallops with earthy dried mushrooms and crisp bamboo shoots. The broth is light yet deeply flavorful, thickened subtly with cornstarch and enriched with rice wine and soy sauce. The highlight is the delicate "egg drop" technique, where beaten egg whites are drizzled in to create silky, floating ribbons that add a luxurious texture. Garnished with fresh scallions and ginger, this soup is perfect for a special dinner party or a comforting weekend meal. It&# 226;ÂÂs simple to assemble but impressive in presentation, offering a harmonious balance of savory, umami, and fresh flavors that warm the soul.Ingredients
Directions
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Place dried mushrooms in a bowl and cover with boiling water.
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Let stand for 30 minutes until softened.
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Drain the mushrooms, remove and discard the tough stems.
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Cut the mushroom caps into thin slices.
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Flake the crabmeat gently to separate large chunks.
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Rinse frozen sea scallops with cold water, drain well, and cut into thin slices.
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Cut drained bamboo shoots into thin strips.
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Chop scallions, separating white and green parts if desired.
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Heat vegetable oil in a small omelet or crepe pan over medium heat.
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Pour in the slightly beaten whole egg and tilt the pan to coat the bottom evenly.
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Cook until the egg is just set, then carefully flip to cook the other side briefly.
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Remove the cooked egg from the pan, roll it up tightly, and slice into thin strips.
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Pour chicken broth into a 3-quart saucepan and bring to a boil over high heat.
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Stir in the sliced mushrooms, crabmeat, scallops, bamboo shoots, scallions, sliced egg, grated ginger, and pepper.
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Return the soup mixture to a boil.
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In a small bowl, combine cornstarch, 4 tablespoons of water, rice wine, and soy sauce until smooth.
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Slowly stir the cornstarch mixture into the boiling soup.
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Bring the soup back to a boil and cook for 1 minute until thickened.
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Beat the egg whites with the remaining 2 tablespoons of water.
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Reduce heat to low and slowly drizzle the egg white mixture into the soup while stirring vigorously in one direction.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 5.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.2g1%
- Sugars 0.5g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
