Dungeness Crab Meat Soup

….Lately, when my husband complains of poor digestion, I often make warm crab soup for him. As he’s become more sensitive with age, I feel truly sorry that these days he has to give up on his favorite meat dishes. Whenever I buy Dungeness crab meat from my beloved Sigona’s Farmers Market, I can always make a fresh and sweet crab soup. The various ingredients they provide for tasting are also fresh, making it a trusted market. This crab soup, easily made with a well-prepared chicken broth base, conveniently serves as a comforting meal. By adapting a Chinese-style egg drop soup and adjusting the consistency with starch, it becomes slightly thick, becoming one of my husband’s favorite soups. Not simmered for too long, it presents a smooth blend of crab, mushrooms, and egg whites, offering comforting warmth in chilly weather. Start your day with a warm soup to keep your body cozy in cold weather.

Servings: 3

Time: 30 minutes

Ingredients:

1. 200g of Dungeness crab meat
2. 50g of organic Alba mushrooms, torn into small pieces
3. 3 garlic cloves, sliced
4. 10g ginger, sliced
5. 2 tbsp avocado oil
6. 1 tbsp sake
7. 900–1000 ml chicken broth, warmed
8. 1 egg white
9. 1/2 tsp tuna sauce
10. 1/2 tsp sea salt
11. 4 tbsp water starch( potato starch : water = 2 tbsp : 4 tbsp)
12. green onions (only the green parts), thinly sliced, to taste
13. 1 tsp sesame oil

Cooking Instructions:

1. Heat a pot over medium heat and add the avocado oil, ginger, and garlic, stirring for 1 minute.

2. After 1 minute, remove the cooked ginger and garlic from the pot.

3. Add the Dungeness crab meat, Alba mushrooms, and sake to the same pot, then stir for 1–2 minutes(let the alcohol evaporate)

4. Pour the warm chicken broth into the pot and bring it to a boil. Skim off any floating bubbles with a spoon while it boils.

5. Mix a small amount of water with the egg whites, blend well, then slowly pour it into a pot while briskly whisking by one hand with a wood-stick.

6. Add the sea salt and tuna sauce to the pot and stir.

7. Adjust the concentration of the soup with the water starch to your desired level.

8. Add the green onions and sesame oil to the pot. Turn off the heat. (For the green onions: cut the green parts in half, remove any sticky mucus, thinly slice, briefly soak in cold water, then drain before using.)

9. Serve it hot.

You can also view this recipe on Instagram.

https://www.instagram.com/p/C19tmaEr5KN/?img_index=4