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Egg Drop Soup with Crab, Baby Corn, and Peas

photo: Scott Phillips

Servings: 4

This Chinese restaurant mainstay becomes a light and lovely supper with the addition of crab, baby corn, and peas.


  • 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)

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 165
  • Sodium (mg): 660
  • Carbohydrates (g): 16
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 22


  • 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.
  • 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.
  • 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.


Rate or Review


  • Danyle | 07/30/2017

    Fast and easy.

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