Double Egg Drop Soup with Imitation Crab and Edamame

Living in Los Angeles with a variety of wonderful weather make me feel really grateful about life.  Lately, we got some rainy days, cloudy days, cold and chilly days, hot days, and most of the times there are beautiful sunny days that I have no rights at all to complain about my life.  And I am very thankful for that.   The L.A.’s skies today is kind of hazy and little cool with heavy fogs.  It’s kind of the day that makes me felt so lazy and wanted to sleep in under my warm blanket cuddling with my Juno (little white spoiled poodle) all day long.   Well, that was my wish of the day!

If you have made egg drop soup before, you already knew that it made such a perfect soup for a cloudy rainy day, a sick day, or even just a lazy day when you only wanted a quick, and simple light meal.    Egg drop soup has only a few ingredients and takes little time to make.  The most essential part for this dish is to crack an egg, beat it up and slowly drop and swirl it into the pot, add a little bit of soy sauce for the taste, and the soup is served.  That’s simple.  However, it can be made and elevated to many different ways by adding other ingredients however you like.

Today, I have taken my egg drop soup up another level by adding hardboiled quail eggs and the imitation crab to make the dish a little more special, some soybeans to give a little crunch, and there I have a complete dinner meal.   Go ahead and have some fun next time you making egg drop soup.

Though I am not a nutritionist, but this dish is one of healthy dish, don’t you think? 

What you need:  4-6 servings

1 package/15 quail eggs, hard-boiled and peeled

1/4 cup white onion, finely chopped

1/2 cup carrot, cut small cubes

1/2 cup imitation crab, shredded

1/2 cup edamame/soybeans, frozen precooked and shelled

1 egg beaten

5 cups chicken broth

2 tbsp. soy sauce

1 tbsp. sesame oil

2 tbsp. cornstarch mixed with 3 tbsp. water, set aside

1/4 tsp. ground white pepper

1/4 cup scallion, thinly sliced

1. In a medium pot, bring the chicken broth, chopped onion, carrot to a boil over medium high heat for about 5 minutes, then add soy beans and imitation crab, seasoning with soy sauce and let it cook another 3 minutes.

2. Slowly drop the beaten egg and swirl it with spoon at the same time to break up the egg evenly.

3. Add the cornstarch water and stir in to thicken the soup.  At this point, add more or less corn starch water however you like the consistency of the soup.

4. Add the hard-boiled quail eggs and stir in sesame oil and turn off the heat.

5. Serve the soup with a dash of white pepper and a sprinkle of scallion and enjoy.