Ladle out big bowlfuls of this hearty soup packed with veggies, eggs and imitation seafood for a filling dinner.
Corn-Crab Egg Drop Soup
- Prep Time 0 min
- Total 0 min
- Servings 6
- Ingredients 16
Ingredients
- 3 cups fat-free reduced-sodium chicken broth
- 1 can (15 ounces) cream-style corn
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry, if desired
- 1 teaspoon grated gingerroot
- 1/4 teaspoon salt
- Dash of white pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 8 ounces imitation seafood sticks or cooked real king crabmeat, coarsely flaked
- 2 tablespoons sliced green onions
- 2 egg whites or 1/4 cup fat-free cholesterol-free egg product
- 1 teaspoon cider vinegar
- 1/2 teaspoon sesame oil
- Red pepper sauce to taste, if desired
- Cider vinegar, if desired
Instructions
-
Step1Mix 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.
-
Step2Beat 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
120
Calories
2g
Total Fat
9g
Protein
18g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 20
- Total Fat
- 2g
- Saturated Fat
- 0g
- Cholesterol
- 10mg
- Sodium
- 1050mg
- Total Carbohydrate
- 18g
- Dietary Fiber
- 1g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 4%
- 4%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Lean Meat;Tips from the Betty Crocker Kitchens
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