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Corn-Crab Egg Drop Soup

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By Betty Crocker Kitchens
Updated Sep 23, 2015
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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
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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

  • Step 
    1
    Mix 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.
  • Step 
    2
    Beat 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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