A comforting and flavorful soup made with winter melon, crab meat, and prawns, perfect for any occasion.
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Peel and wash the winter melon, then shred it using a box grater.
Dice the prawns into about 1 cm pieces and marinate them for about 10 minutes.
Soak the glass noodles in room temperature water for 7-10 minutes until soft and pliable. Slightly cut them shorter.
Crack the eggs into a bowl and lightly beat them.
Bring the chicken broth to a boil. Pour in the shredded winter melon, bring it to a boil again, then cook and simmer with the lid covered for 20 minutes on low heat.
Add the prawns, crab meat, and glass noodles. Bring it to a boil and adjust the taste with salt. Pour in the starch solution to thicken the soup.
Slowly pour in the beaten eggs while stirring the soup gently until the eggs spread out into ribbons.
Drizzle some sesame oil and sprinkle with chopped green onions. Serve immediately.
Ensure the winter melon is fresh for the best flavor and texture.
You can substitute crab meat with other seafood or omit it for a vegetarian version.
Adjust the thickness of the soup by varying the amount of starch slurry added.
Can I use fresh crab instead of frozen?
Yes, fresh crab can be used for a more vibrant flavor.
What can I substitute for chicken broth?
You can use vegetable broth for a vegetarian option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this soup in advance?
Yes, you can prepare the ingredients in advance and cook the soup just before serving.
Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth and cornstarch.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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