Crab Combination Soup
Crab Combination Soup recipe
Yield
6 servingsPrep
50 minCook
30 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
mushrooms
dried |
|
|
water
boiling |
*
|
||
| 6 | ounces |
crab meat
fresh or frozen, thawed |
|
| 4 | ounces |
sea scallops
frozen |
|
| ½ | cup |
bamboo shoots
drained, whole or sliced |
|
| 8 |
scallions, spring or green onions
|
*
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 |
eggs
slightly beaten |
*
|
|
| 6 | cups |
chicken broth
|
|
| ½ | teaspoon |
ginger
root, grated, pared fresh |
|
| 3 | tablespoons |
cornstarch
|
|
| 6 | tablespoons |
water
|
|
| 1 ½ | tablespoons |
rice wine
|
|
| 4 | teaspoons |
soy sauce, tamari
|
|
| 2 |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
mushrooms
dried |
|
| 1 | x |
water
boiling |
*
|
| 173.4 | ml/g |
crab meat
fresh or frozen, thawed |
|
| 115.6 | ml/g |
sea scallops
frozen |
|
| 118 | ml |
bamboo shoots
drained, whole or sliced |
|
| 8 | each |
scallions, spring or green onions
|
*
|
| 5 | ml |
vegetable oil
|
|
| 1 | each |
eggs
slightly beaten |
*
|
| 1.4 | l |
chicken broth
|
|
| 2.5 | ml |
ginger
root, grated, pared fresh |
|
| 45 | ml |
cornstarch
|
|
| 9E+1 | ml |
water
|
|
| 23 | ml |
rice wine
|
|
| 2E+1 | ml |
soy sauce, tamari
|
|
| 2 | each |
egg whites
|
*
|
Directions
Place mushrooms in bowl and cover with boiling water.
Let stand 30 minutes.
Drain.
Remove and discard stems.
Cut caps into thin slices.
Flake crabmeat.
Rinse scallops with water, drain and cut into thin slices.
Cut bamboo shoots into thing strips.
Chop green onions.
Heat oil in small omelet or crepe pan.
Add eggs and tilt pan so egg completely covers bottom.
Cook over medium-high heat until egg is set.
Loosen edges and turn omelet over to cook other side.
Remove from pan, roll up and cut into thing strips.
Pour broth into 3-quart saucepan.
Cook over high heat until broth boils.
Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper.
Return soup to boil.
Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.
Stir mixture into soup.
Return soup to boil.
Beat egg whites and remaining 2 tablespoons water.
Drizzle egg whites slowly into soup while stirring soup vigorously.
