Simple Chinese-style Soup with Imitation Crab and Fluffy Eggs

1. 1

   Thinly slice the onions.

2. 2

   Shred the imitation crab by hand.

3. 3

   Beat the eggs.

4. 4

   Add 400 ml (13.5 oz) of water and the onions to a pot, turn on the heat, turning it down to low after it boils.

5. 5

   Add the imitation crab from Step 2, and quickly cook through.

6. 6

   Add the Chinese soup stock bouillion to the pot from Step 3.

7. 7

   Add the katakuriko dissolved in water to Step 4, bring to a boil, and turn the heat down to low after adding in the beaten eggs.

8. 8

   Taste the soup, adding salt and pepper as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.