Crab Combination Soup

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Servings: 6 Difficulty: Advanced
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A delicate Chinese-style soup featuring tender crab, scallops, and silken egg ribbons in a savory broth
Crab Combination Soup recipe image
Crab Combination Soup recipe image
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Crab Combination Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 5.5

Description

This elegant Crab Combination Soup is a quintessential Chinese comfort dish that balances delicate seafood flavors with earthy undertones. The broth is enriched with rehydrated dried mushrooms, fresh ginger, and a touch of rice wine, creating a fragrant base for sweet crabmeat and tender sea scallops. Silken strips of egg omelet and bamboo shoots add pleasant texture, while a cornstarch slurry gives the soup a luxurious, light body. Finished with wisps of beaten egg white that curl into delicate clouds, this dish is both visually stunning and deeply satisfying. Perfect for special family dinners or when you want to enjoy a taste of authentic home-style Chinese cuisine, it comes together quickly with simple techniques.

Ingredients

Directions

  1. Place dried mushrooms in a bowl and cover with boiling water.
  2. Let stand for 30 minutes to rehydrate.
  3. Drain the mushrooms, removing the soaking water.
  4. Remove and discard the tough stems from the mushrooms.
  5. Cut the mushroom caps into thin slices.
  6. Flake the crabmeat into small pieces and set aside.
  7. Rinse the frozen sea scallops with water, drain well, and cut into thin slices.
  8. Cut the drained bamboo shoots into thin strips.
  9. Chop the green onions, separating whites and greens if desired.
  10. Heat vegetable oil in a small omelet or crepe pan over medium heat.
  11. Add the whole egg and tilt the pan so it completely covers the bottom.
  12. Cook over medium-high heat until the egg is just set.
  13. Loosen the edges and carefully turn the omelet over to cook the other side briefly.
  14. Remove from the pan, roll up tightly, and cut into thin strips.
  15. Pour the chicken broth into a 3-quart saucepan.
  16. Cook over high heat until the broth comes to a rolling boil.
  17. Stir in the sliced mushrooms, crabmeat, scallops, bamboo shoots, green onions, sliced egg, grated ginger, and pepper.
  18. Return the soup to a boil.
  19. In a small bowl, combine cornstarch, 4 tablespoons of water, rice wine, and soy sauce until smooth.
  20. Slowly stir the cornstarch mixture into the boiling soup to thicken it.
  21. Return the soup to a boil and cook for 1 minute.
  22. In a separate bowl, beat the egg whites with the remaining 2 tablespoons of water.
  23. Reduce heat slightly and drizzle the egg white mixture slowly into the soup while stirring vigorously to create delicate ribbons.

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.

Keywords: chinese soup, crab soup, seafood soup, scallops, dried mushrooms, egg drop, ginger, soy sauce, rice wine, cornstarch slurry, asian cuisine, comfort food, quick dinner, umami, light meal
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