Súp Cua Trứng is a classic Chinese soup that is beloved for its rich seafood flavor and soft, cloud-like egg drops. This light and comforting soup features sweet crab meat and whipped eggs simmered in a savory broth. The star of the show is the egg drops – fluffy dollops of egg that are “dropped” into the hot broth to cook. You can expect Crab Egg Drop Soup to have a wonderfully aromatic broth that is both briny from the crab and savory from the broth. The egg drops add a luxurious, velvety element to each spoonful. This soup makes a fantastic starter for a Chinese-inspired meal.
There are a few reasons why súp cua trứng (crab and egg soup) is a popular dish in Vietnam:
For the crab meat, fresh lump or jumbo lump crab is ideal. It has the best flavor and texture. However, canned crab meat works well too – just make sure to drain it thoroughly before using.
The broth is traditionally made using chicken broth, though seafood or vegetarian broth also pair nicely with the crab. Light, clear broths work best to keep the flavor clean and let the crab shine.
Other ingredients that enhance the flavor include:
Crab Egg Drop Soup comes together quickly, so you don’t need much special equipment.
If using fresh crab, remove the meat from the shells first. Give the shells a rough chop and simmer in the broth for 30 minutes to infuse flavor. Discard shells before adding the crab meat.
For canned crab, simply drain it well in a colander and pick through the meat to remove any stray shell fragments.
Bring the broth to a bare simmer in a pot. The gentle heat helps the egg drops form nicely. Boiling broth can cause the egg to overcook and turn rubbery.
Beat the eggs just until blended, without whipping in air. You want a thin, liquid consistency to form elegant drops in the soup. Err on the less whipped side.
There are a few tricks to getting perfect egg drops:
To prevent overcooking the crab, add it during the last 3-4 minutes of simmering. This warms it through without making it tough. Add soy sauce, vinegar, and other seasonings gradually. Taste frequently and adjust until the flavors pop. The broth should taste balanced, savory, and full-bodied.
Crab Egg Drop Soup tastes wonderful piping hot, at about 145°F. The heat allows the flavors to shine and the egg drops to stay silky.
Garnish with a sprinkle of green onions and a dash of white pepper. Both provide color and reinforce the soup’s aromatic qualities.
Leftovers will keep 3-4 days refrigerated. The egg drops may weep a bit, but the flavors continue improving. Gently reheat leftovers on the stovetop, stirring often.
Is Crab Egg Drop Soup a complete meal?
While delicious on its own, crab egg drop soup makes a great starter. Round it out with side dishes like rice, sautéed greens, or a salad for a heartier meal.
What other kinds of soup can I make using similar ingredients?
The egg drop technique works beautifully in hot and sour soup, wonton soup, or chicken noodle soup. You can also make egg drop soup using only broth and eggs.
Is there a vegan version of Crab Egg Drop Soup?
Absolutely! Omit the crab and use mushrooms or tofu along with vegetable or mushroom broth. Follow the same method for the egg drops.
Crab Egg Drop Soup is the ultimate comforting soup that comes together in a flash. The secret is taking the time to make a flavorful seafood broth and gently pouring in egg ribbons at the end. Savor this restaurant classic at home for a soul-warming meal anytime. Looking for more flavorful soup recipes? Check out our collection of Chinese soup favorites.
Serves: 4 persons
Amount Per Serving: | ||
---|---|---|
Calories | 400 | |
% Daily Value* | ||
Total Fat 10 | 15.4% | |
Saturated Fat 3 | 15% | |
Trans Fat 0 | ||
Cholesterol 300mg | 100% | |
Sodium 1200mg | 50% | |
Total Carbohydrate 30 | 10% | |
Dietary Fiber 2 | 8% | |
Sugars 7 | ||
Protein 30 |
Vitamin A 0 | Vitamin C 0 | |
Calcium 0 | Iron 0 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!
This post was last modified on 15/06/2024 09:54
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