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–+ servings
Spring Egg Drop Soup with Fresh Jonah Crab

Spring Egg Drop Soup

Classic Egg Drop Soup gets a healthy overhaul with Spring Veggies and a topping of Fresh Crab. Spring Produce is popping up everywhere - so I'm using glorious green vegetables and enhancing the classic Egg Drop Soup - I think for the better!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Karen Sheer a zest for life
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Ingredients

  • 5 cups chicken broth, preferably homemade
  • 1, 2" knob fresh ginger cut in half
  • 2 teaspoons soy sauce I used gluten free
  • 5 teaspoons corn starch
  • 2 tablespoons filtered water
  • 3 large eggs I use pasture eggs
  • 1/2 teaspoon lemon rind finely grated
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh peas
  • 4 spears fresh asparagus trimmed
  • 1/4 cup fresh snow peas strung
  • 1/2 cup fresh spinach cleaned
  • 2 tablespoons scallions thinly sliced
  • 1/3 cup fresh lump crab I have used Jonah crab
  • 1 tablespoon fresh chives chopped

Instructions

  • Add chicken broth and ginger to a 3 quart non-reactive pot.
    Bring to a boil, then cover and simmer 5 minutes.
    Remove ginger.
  • Uncover, add soy sauce. Mix cornstarch with water in small bowl.
    Bring soup to a boil, stream in the cornstarch slurry, whisking all the time until thickened.
  • Whisk the eggs in a small bowl. With the soup simmering, add the eggs in a stream as you swirl the contents of the soup - creating ribbons of eggs.
    Eggs will be cooked in less than one minute.
  • Cut the aparagus in half lenthwise, then into 3" lengths. Cut snow peas into thin strips.
    Add the vegetables: fresh peas, asparagus, snow peas and spinach. Add the lemon rind and lemon juice.
    Cover and simmer over lowest heat to poach and cook the vegetables al dente.
    After 5 minutes, uncover, add scallions.
  • Taste for salt (this depends on the saltiness of your broth.)
    Serve soup into individual bowls and top with crab meat in the center, sprinkle with fresh chives.
    Option: swirl in 2 teaspoons of roasted peanut oil or sesame oil.

Notes

These vegetables are suggestions. Use Spring vegetables to your liking. Delicious too without the crab topping. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Farmers' Market Inspired, First Course & Sides, Global Cooking, Gluten Free, Redux, Seasonal, Simple, Soup, Special Soups, Spring, Weeknight Cooking, Zesty Citrus Recipes
CUISINE: American, Chinese
KEYWORDS: egg drop soup, egg drop soup with fresh peas, healthy spring soup, spring egg drop soup, spring soup
Nutrition Facts
Spring Egg Drop Soup
Amount per Serving
Calories
145
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
145
mg
48
%
Sodium
 
432
mg
19
%
Potassium
 
436
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
15
g
30
%
Vitamin A
 
833
IU
17
%
Vitamin C
 
16
mg
19
%
Calcium
 
55
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.