Crab and Corn Egg Drop Soup

Crab and Corn Egg Drop Soup

This one of the soup that reminds me of childhood, it was one of the popular ready-made soups in the Philippines made by Knorr during the 80′s where I guess everyone in the same age bracket as me remembers that guy on the commercial saying “Just add one egg”.

It’s a powdered soup flavoured with corn and crab, the egg adds a different dimension on its texture as well as making it look more edible, don’t get me wrong I enjoyed that soup I even lick the insides of the packaging when my mom prepares it, didn’t you . But several years later I remembered those days when I saw the same packet here in New Zealand in an Asian shop so I was tempted to make some but using real ingredients.

This type of egg drop soup is a popular dish in China but instead of using crab, sharks fin was the original ingredient but I suppose it’s unethical to use it today so we will stick with the crabs. This soup is so simple and it contains only 2 main ingredients namely crab and corn but to get good flavours on it is a bit hard but in this latest attempt of mine, I think I got it right and here is how I’ve done it. Most of the recipes out there use frozen or canned corn kernels, I used that before but it did not give enough taste. To get some full flavour you need some fresh raw sweet corn. Next is use fresh crabs as much as possible, this might be tiresome to do but the flavours would taste much different. Finally use only tapioca starch there is no alternative for this one, this gives that gooey texture that you get in Chinese restaurants.

So here we go, let’s make some soup.


5 cups water
1 1/2 cups crab meat from fresh crabs
2 1/2 cups corn kernel from fresh sweet corn, reserve the cob
3 heaping tbsp tapioca starch
sesame oil
2 eggs, lightly beaten
2 cloves garlic, minced
3 stalks spring onions, chopped / separate white and green parts
white pepper


1. In a pot add oil and lightly sauté garlic and white part of spring onions.
2. Add corn and stir for 2 minutes.
3. Add water and the cob, bring to a boil then simmer for 30-40 minutes in low heat. Simmering longer would extract the taste from the corn.
4. Add crab meat and simmer for 15 more minutes in low heat.
5. In a small bowl combine tapioca starch with 1/2 cup cold water.
6. Slowly add egg on hot soup in a steady thin stream while slowly mixing the soup.
7. Add the tapioca starch mixture, simmer until thick.
8. Season with sesame oil, white pepper and salt.
9. Turn heat off, serve then garnish with chopped green spring onions.

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17 thoughts on “Crab and Corn Egg Drop Soup

  1. I always think soups like this are so complicated. You do a great job at making them seem doable. Fresh crab and fresh sweet corn sound like a great combo!

  2. Well, I have to say that that sounds better than the ready-made soups I got as a kid in the U.S. I love the image of you licking the inside of the package, Raymund, but your home-made version looks incredible!

  3. I love the combination of corn and crab and make Carb corn Johnny cakes quite often. Therefore, I know this would definitely be enjoyed at our table! Great looking bowl of soup!

  4. I do a super-simple version of this soup that uses canned crab and creamed corn. Sounds weird, but it is tasty. I use corn starch, but I might have to look into the tapioca option.
    This is my first time visiting (via Gourmandistan). I must say that you have a beautiful blog!

  5. Looks delicious Raymund! I need to find some tapioca starch. Whenever I have made egg drop soup it was with cornstarch. I now know why I could not imitate the soup that I love to order at my favorite Chinese restaurant. Thanks for the tip! Have a great day!

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