• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Recipes
  • Travel
  • Podcast
  • Contact
    • About Us
    • Privacy Policy
  • Shop

FutureDish

menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • About Us
  • Contact
  • Log In
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Written On: April 14, 2021 by Daniel Oh

    Crab Drop Egg Soup - Pair it with Spicy Dishes!

    Share
    Tweet
    Pin22
    Reddit
    Email
    22 Shares

    Crab Drop Egg Soup. 

    Crab Egg Drop Soup

    Over the weekend, I came across Mala Tteokbokki at the Korean Supermarket.

    [Mala is a spicy and numbing, Chinese seasoning made with Sichuan peppercorns]

    The idea of Numbing Mala Sauce + Spicy Tteokbokki Sauce sounded like the perfect 1, 2 combination.

    Mala Tteokbokki

    Sure enough, the Mala Tteokbokki was very spicy – making my endorphins run after the first few bites! 

    For the second try, I thought it would be better to quench that spice with a simple, crab drop egg soup...

    Something similar to Chinese “Take-Out” Egg Drop Soup – but with more ingredients.

    Crab Drop Egg Soup 3

    The Crab Drop Egg soup came out delicious – and I wanted to share the recipe with you!

    Crab Egg Drop Soup

    Consider making it whenever you're eating something spicy!

    It's very effective in soothing your stomach 😉

    Cooking Notes for Crab Drop Egg Soup

    Don’t be scared of using imitation crab (called “cremi - 크래미” in Korean or “surumi” in Japanese) – it tastes great.

    Of course, the soup will taste better with the real thing – but the high cost of fresh crab may raise your expectation bit too much… heh!

    Just work with cremi and split the pieces into thin strands. 

    Crab Egg Drop Soup

    Important Note: If you want your eggs to turn into silky strands (rather than curds), pour-in the the starch mixture into the broth, before adding the eggs.

    (In our video, we did it differently. We added the starch mixture first, then added the egg mixture, which results in egg curdles.)

    Some like it this way. Others like it the former way.

    It’s a preference thing – choose the texture you like.

    The key flavor ingredient for this soup is the concentrated chicken stock liquid.

    This concentrated chicken stock liquid has a deep, salty flavor.

    It’s easy to find a bottle of it here in Korea.

    But if you can’t find it at your local market, feel free to use regular chicken stock broth (instead of mixing water + concentrated stock liquid).

    Just remember to season the soup at the end with a few pinches of salt!

    Bon Appetit ya’ll – and I hope you enjoy this simple, hearty soup.

    Crab Egg Drop Soup - Final

    Crab Egg Drop Soup

    5 from 5 votes
    Print Pin Rate

    Ingredients

    • 200 grams Imitation Crab Meat (Cremi)
    • ½ Onion
    • 1 stalk Green Onion (For garnish)
    • 3 Egg Whites

    Starch Mixture

    • 2 Tablespoons Starch Powder (Use Potato or Corn Starch)
    • 6 Tablespoons Water

    Simple Dashima Broth

    • 4-5 Pieces Dashima (Kelp) Pieces (Roughly the size of your palm)
    • 3.25 Cups of Water
    • 2 Tablespoons of Concentrated Chicken Broth Liquid

    Instructions

    Prep Ingredients

    • Place 3.25 cups of warm water into a mixing bowl. Drop in 4-5 pieces of dashima kelp pieces. Let it soak for at least 30 minutes. Move onto the next steps while you wait.
    • Use your fingers and split the imitation crab sticks (300g) into thin strands. The thinner the better.
    • Dice ½ a whole onion into thin slices.

    Make Egg White Mixture

    • Crack 3 eggs and separate the egg whites. Whisk the egg whites well.

    Make Starch Water

    • Mix Water (6 Tablespoons) with Starch Powder (2 Tablespoons). Set aside.

    Build Soup

    • After 30 minutes of soaking, place the dashima broth into a pot. Place pot on a medium-high heat and bring up to boil.
    • Once the broth comes to boil, pick out the dashima pieces. Then add-in the Concentrated Liquid Chicken Stock (2 Tablespoons).
    • [Note: You can use regular chicken stock broth (instead of making it with water + concentrate chicken stock liquid). If you'll use regular chicken stock broth, measure 3.25 cups of it and bring it to boil. Then proceed as shown below]
    • Next, add in the imitation crabs strips, followed by the onions strips - give it a stir. Let it come back up to a boil.
    • Once its boiling, give your starch mixture a quick stir, then pour it into the broth in a circular motion.
    • Next, stir the egg whites one more time, then pour in a circular motion into the pot. Once the egg is added, don't stir it around! Just let it boil for 1-2 minutes.
    • Finish, by adding ½ Tablespoon of Sesame Oil! (This is a key ingredient for a balanced flavor - don't skip it).
    • Garnish the soup with a handful of green onions. Give it a final stir - turn off heat.
    • Give it a final taste - feel free to add in a few pinches of salt (especially if you made it with regular chicken stock broth).
    • Bon Appetit!
    Tried this recipe?Tag us at @efutureneighbor with your dish!

    If you end up making it, tag us on IG with a pic of your dish – we love flipping through your pictures in the morning.

    (P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!) 

    Enjoying these recipes? Drop some love 🙃

    Buy us a coffeeBuy us a coffee

    Share
    Tweet
    Pin22
    Reddit
    Email
    22 Shares
    « Gochujang Fried Rice - Simple & Delicious, Finish Up That Tub!
    Korean Tofu Jjageuli – With that Spicy 1,2 Kick! »

    About Daniel Oh

    Hi Neighbors - Daniel here! I'm not a professional chef, but an avid home cook. If you're new to Korean food, come try our simple homestyle recipes. Master the essentials and add Korean cooking to your repertoire!

    Reader Interactions

    Comments

    1. Taryn Ross says

      September 20, 2021 at 1:42 pm

      Hi,
      If I wanted to add corn to this dish, using the version of silky egg whites; which type of corn would you recommend and how much? Rather, creamed, sweet kernels, or fresh!!! Thank you so much!!! Can’t wait to make this!!

      Reply
    2. Sam says

      July 24, 2021 at 9:26 am

      5 stars
      Simple and very filling

      Reply

    Leave a question or comment (no sign-in required!) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Our Mission

     

    It's simple! We will teach Korean cuisine to every homecook in the world.

    Get our written recipes via email - signup below!

    Shop Gochujar - Modori Cookware Set!

    Shop Gochujar - New BRKFST Plates!

    Today's meal ideas

    Japanese Breakfast 2

    Classic Japanese Breakfast - Salmon, Miso & Natto

    Ttukbaegi Bulgogi

    Ttukbaegi Bulgogi - Hit Recipe!

    Karaage

    Izakaya Recipes: Chicken Karaage, Shoyu Ahi Poke, Beef Brisket & Beansprout Stirfry

    Bell Pepper Stirfry

    Bell Pepper Stir-fry - Healthy Afterwork Meal under 15 min

    Beef & Broccoli

    Beef and Broccoli Bowl - Best Chinese Takeout Recipe!

    Categories

    • Anju (11)
    • Articles (7)
    • Banchan (91)
    • BBQ & Meats (51)
    • Beef (19)
    • Beverage (6)
    • Chicken (24)
    • Course Meals (20)
    • Dessert (3)
    • Diet Meals (4)
    • Dosirak (11)
    • Finger foods (40)
    • International Foods (50)
    • Kimchi (15)
    • Korean Baked Goods (3)
    • Korean Fusion (19)
    • Most Popular Recipes (10)
    • Noodles (31)
    • Pancakes (10)
    • Pork (21)
    • Rice (18)
    • Rice Bowls (60)
    • Rice Porridge (Juk) (7)
    • Seafood (39)
    • Staple Ingredients (5)
    • Stews & Soups (52)
    • Travel (1)
    • Vegetarian (52)

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Post Type Selectors

    Footer

    ↑ back to top

    About Us

    • Who are we?
    • Standard Measurements
    • Privacy Policy

    We Love

    • Gochujar Shop
    • Our Youtube Channel
    • Our Podcast Talks
    • This is Katie YouTube

    Contact Us

    • Email Us
    • Instagram
    • Facebook

    Copyright © 2020 FUTUREDISH