Corn Crab Egg Drop Soup Recipes
CORN-CRAB EGG DROP SOUP
Ladle out big bowlfuls of this hearty soup packed with veggies, eggs and imitation seafood for a filling dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 16
Steps:
- Mix broth, corn, soy sauce, sherry, gingerroot, salt and white pepper in 3-quart saucepan. Heat to boiling over medium heat, stirring occasionally. Mix cornstarch and cold water. Stir cornstarch mixture, seafood and onions into broth mixture. Cook 1 to 2 minutes or until thickened; remove from heat.
- Beat egg whites slightly (not until foamy); pour slowly into broth mixture, stirring constantly with fork until egg whites form threads. Stir in 1 teaspoon vinegar and the sesame oil. Serve with pepper sauce and additional vinegar.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 10 mg, Fiber 1 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1050 mg
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