It was one of those nights. I wasn't feeling particularly hungry, but wanted something to tide me over. Didn't want to go out. Didn't want leftovers. So I started combing through my freezer and pantry.
There was a package of imitation crab that I had intended to make Crab Rangoons with, except the cream cheese went bad before I could get to it. The pantry yielded a can of corn and some seafood stock. I almost always have eggs on hand. All the makings for Chinese Corn Imitation Crab Egg Drop Soup, enough to fill me up without making me feel stuffed.
It was late at night and I honestly hadn't planned on blogging this recipe. But while eating the egg drop soup, I was thinking it was mighty tasty and asked my Facebook group if anyone wanted the "recipe." Several people mentioned they wanted a quick recipe for when they're in the same predicament too, so here you go.
The egg drop soup was still good the next day, when I re-heated it to take better pictures.
Chinese Corn and Imitation Crab Egg Drop Soup
For a 2-quart pot, you'll need:
2 quarts seafood or chicken broth
1 tsp Hon-Dashi granules or 1 chicken bouillon cube
1 cup water
1 tblsp cornstarch
8 oz crab or imitation crab
13-oz can corn, drained
1 bunch flat-leafed chives
I don't have my usual step-by-step pictures, because I hadn't intended to blog this recipe, but surely you can open cans and packages and drop them all into a pot. :P
In a pot on medium heat, add 2 quarts of seafood or chicken broth. If you have any on hand, add 1 tsp Hon-Dashi granules or a cube of chicken bouillon. Dissolve 1 tblsp cornstarch into 1 cup of cold water. This provides the savory flavor, but if you need more, add salt or soy sauce.
Roughly flake an 8-oz package of imitation crab, or real crab meat if you have it.
Drain and add a 13-oz can of corn.
Chop some chives or green onions if you have some available.
Lightly beat two eggs and swirl them into the soup until egg drops form. Taste and adjust seasonings as necessary. Since the ingredients are pretty much all cooked, this soup should come together in a jiffy. Just let it simmer until the cornstarch thickens the broth to your liking.
Eat late at night when you just don't want to go to bed hungry. Take a photo under bad kitchen lighting.
And again the next day under better lighting conditions, because this soup is good at any time really.
Other egg drop soups:
Sup Ca Chua Dau Xanh (Vietnamese Green Bean and Tomato Egg Drop Soup)
Sup Mang Tay Cua (Vietnamese Asparagus and Crab Soup)
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