Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Reviews (3 reviews)

  • EllenMLittle | 01/10/2020

    This is a good recipe, but it definitely needs a dash of sesame oil at the end. I also added a clove of minced garlic, that I sautéed for a minute with the ginger before adding the broth. And I think a little more salt would be good, or even some fish sauce along with the soy sauce.

  • user-2988827 | 04/16/2018

    Nice, easy, different.

  • Danyle | 07/30/2017

    Fast and easy.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial