Aha Bujang's Chinese-Style Crab Soup-Inspired Egg Soup Without Crab
A Chinese-style egg soup made by pouring well-beaten egg into boiling broth to achieve the soft texture of crab soup
Ingredients needed 1 servings
Recipe
Cooking tips
- The egg must be beaten thoroughly without creating foam to achieve the soft, crab soup-like texture.
- Adding a little starch slurry can turn this into a perfect Chinese-style crab soup.
Recommended for
- Those looking for a soft, soup-style breakfast soup.
- Those who want to quickly make a savory soup with chicken stock and oyster sauce.
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