How to prepare Egg Drop Soup with Crab, Baby Corn, and Peas?

Buy Product(s): Ocean Catch Cooked Blue Swimming Crab Meat

Preparation:

Preparation Time: 10 mins

Cooking Time: 15 mins

Serving: 4

Ingredients:

• 6 cups lower-salt chicken broth
• 4 oz. canned whole baby corn, sliced into 1/4-inch-thick rounds (about 3/4 cup)
• 1 Tbs. finely grated fresh ginger
• 1 Tbs. soy sauce
• 2 tsp. cornstarch
• 3 large eggs, lightly beaten
• 6 oz. crabmeat, preferably jumbo lump, picked over (about 1 cup)
• 1/2 cup frozen peas
• 1-1/2 tsp. seasoned rice vinegar
• Freshly ground white pepper
• 3 scallions, green parts only, thinly sliced
• Hot sauce, such as Sriracha (optional)

Instructions:

1. In a 5-quart pot, bring the broth, baby corn, and ginger to a boil over medium-high heat. Reduce the heat to medium-low, and simmer for about 5 minutes.
2. In a small bowl, combine the soy sauce and cornstarch; add it to the pot and cook, stirring, until bubbly and thickened slightly about 5 minutes. Pour the eggs into the pot in a slow, steady stream and cook without stirring until egg strands float to the surface, about 1 minute.
3. Add the crab, peas, vinegar, and 1/8 tsp. white pepper and cook, stirring occasionally until heated through, about 4 minutes. Break up any large pieces of egg, if necessary. Serve the soup garnished with the scallions and a little hot sauce if you like.

Posted by Aussie Meat and for this fabulous recipe, we thank Fine Cooking for the recipe link https://www.finecooking.com/recipe/egg-drop-soup-crab-baby-corn-peas