Hot and Sour Soup with Crab Recipe

Name: Hot and Sour Soup with Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried shiitake mushrooms; 6 cups chicken stock; 3 tablespoons peeled and finely julienned ginger; 1 teaspoon chopped garlic; 2 teaspoons Chinese chili paste with garlic; 1/4 cup rice wine vinegar; 1/4 cup soy sauce; 1 cup canned slivered bamboo shoots, drained; 1 tablespoon fresh lime juice; 2 teaspoons sugar; Kosher salt; 1 tablespoon plus 2 teaspoons cornstarch; 2 tablespoons cold water; 1 large egg, beaten; 4 ounces fresh cooked crabmeat; 1/4 cup green onions or scallions, white and green parts, cut on the bias into thin strips or julienned

Servings: persons

1 ounce dried shiitake mushrooms
6 cups chicken stock
3 tablespoons peeled and finely julienned ginger
1 teaspoon chopped garlic
2 teaspoons Chinese chili paste with garlic
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 cup canned slivered bamboo shoots, drained
1 tablespoon fresh lime juice
2 teaspoons sugar
Kosher salt
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons cold water
1 large egg, beaten
4 ounces fresh cooked crabmeat
1/4 cup green onions or scallions, white and green parts, cut on the bias into thin strips or julienned

1
Place the dried shiitake mushrooms in a small heatproof bowl and cover with boiling water.
2
Allow to soak for 30 minutes.
3
Drain, rinse, and cut into thin slices.
4
Set aside.
5
In a large saucepan, heat the chicken stock.
6
Add the ginger, garlic, chile paste, vinegar, soy sauce, reconstituted shiitake mushrooms, and bamboo shoots.
7
Simmer for 10 minutes.
8
Add the lime juice and sugar and season to taste with salt.
9
Make a cornstarch slurry by mixing together the cornstarch and water.
10
Add the slurry to the soup and simmer for a few minutes until the soup thickens.
11
Bring the soup to a boil and slowly pour in the beaten egg, stirring gently a few times with a spoon or with chopsticks.
12
Don't whisk or stir too vigorously--you want nice long shreds of egg.
13
The egg will cook almost instantly.
14
Remove the soup from the heat.
15
On the plate: Ladle the soup into 4 bowls.
16
Top each bowl with an ounce of crabmeat and garnish with the green onions.

688

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ounce dried shiitake mushrooms, 6 cups chicken stock, 3 tablespoons peeled and finely julienned ginger, 1 teaspoon chopped garlic, and more.

Yes, Hot and Sour Soup with Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Soup with Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions