Dungeness Crab and Rock Shrimp Egg Drop Soup
Have you met our Ambassador Sherri Williams? She's an award-winning cook who has been on The Food Network more than once! A sheer genius in the kitchen, Sherri's dishes are always packed with flavor. Make sure to follow her on Instagram at @logansw62 and on Facebook at Cooking with Love & Passion!
This soup is made with our Konjak Flour and is used as a thickener with the bonus of fiber!
"This was lunch today, and I'm happy it was!"
Dungeness Crab and Rock Shrimp Egg Drop Soup
INGREDIENTS:
4 and 1/2 cups bonito soup stock
2 garlic cloves, smashed
Ginger, 1 inch knob
1 chili pepper, smashed
2 green onion stalks, chopped (whites separated from greens)
1/4 teaspoon Miracle Noodle Konjac Flour
1 cup Dungeness crab meat, steamed
1 cup rock shrimp, steamed
3 eggs, beaten
Sesame oil, drizzle
DIRECTIONS
1.) Pour bonito soup stock a pot. Add garlic, ginger, chili pepper and white parts of green onion to stock. Bring to a boil, reduce heat and simmer for 10-15 minutes.
2.) Whisk in konjac flour, stir until soup begins to thicken. Remove garlic, ginger and chili pepper. Add crab and shrimp to soup and stir.
3.) Gently pour in eggs and stir. Bowl up, drizzle with sesame oil and top with green onion.
