Modu Recipes

Solo Cooking God's Chinese-style Imitation Crab Soup

A budget-friendly broth dish that uses starch slurry to achieve a thick, smooth consistency, recreating the feel of a Chinese course meal.

🙋 Recommended for

  • ⭐ Those who want a mild, comforting broth with a smooth, substantial mouthfeel, without the heaviness or grease of strongly seasoned soups.
  • ⭐ Those looking for a special nutritious meal for kids that is non-spicy, highly nutritious, and easy to swallow without picky eating.

Ingredients needed 🛒2 servings

  • 4–5 imitation crab sticks
  • 1/2 onion
  • 1/2 king oyster mushroom (or enoki mushroom)
  • 1/2 green onion
  • 2 cups water
  • 1 tablespoon oyster sauce
  • a pinch of salt or soup soy sauce
  • 1 spoon potato starch
  • 1 egg
  • a pinch of sesame seeds

Recipe 🍳

  1. Fill a pot with 2 cups of water, add julienned onion and thinly sliced king oyster mushroom to first infuse the broth with natural vegetable essence and aroma.
  2. Slice the green onion diagonally into long, thin strips and add to the pot to release its clean, refreshing flavor.
  3. Tear the imitation crab sticks by hand into large, long pieces and add them to the broth to give it a hearty volume.
  4. For deep umami, add 1 tablespoon of oyster sauce and bring to a gentle boil, letting the sauce disperse throughout the broth.
  5. Taste and if it needs a little more saltiness, add a pinch of salt or soup soy sauce to cleanly adjust the seasoning without clouding the broth.
  6. In a small bowl, mix 1 spoon of potato starch with 1 spoon of water at a 1:1 ratio to make a slurry, then slowly pour it into the boiling broth while quickly stirring with a spatula to prevent lumps and achieve a thick consistency.
  7. Gently pour in one well-beaten egg in a thin, thread-like stream over the surface; as soon as the egg blooms, turn off the heat and finish with a sprinkle of pepper.
  1. Add water, onion, king oyster mushroom, green onion, and hand-torn imitation crab sticks generously to a pot and bring to a boil.
  2. Season with umami-boosting oyster sauce, then refine the seasoning with a pinch of salt or soup soy sauce.
  3. Gradually pour in the prepared starch slurry to thicken, then lightly swirl in the beaten egg until it blooms.

Cooking tips 💡

  • If you add the starch slurry all at once into boiling soup, it can clump together like rice cake, so be sure to reduce the heat to low, pour it in little by little in a circular motion, and stir quickly to succeed.
  • In addition to king oyster mushroom, you can use softly chewy enoki mushrooms or fragrant shiitake mushrooms sliced very thinly to double the textural appeal and elevate the dish.
  • Drizzling a little chili oil or sesame oil over the finished crab soup maximizes both the aroma and visual appeal, transforming it into a sophisticated late-night snack or drinking companion for adults.

Shop ingredients on Coupang(Ad)

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