Crab Meat & Fish Maw Soup Recipe

Peel and thinly slice the ginger. In a large pot, combine the chicken stock and water and bring to a gentle simmer over medium heat.

Add the sliced ginger and Shaoxing wine to the pot. Simmer gently for 8–10 minutes to infuse the broth, skimming any foam that rises.

Season the broth with white pepper and 1 tsp salt. Taste and adjust later as needed.

If your dried fish maw has not been soaked: soak in warm water for 6–8 hours or until soft, then simmer gently in water for 20–30 minutes until tender. For pre-soaked fish maw: trim any hard edges and slice into 1/2-inch strips.

Rehydrate wood ear mushrooms if needed, then thinly slice. Separate white and green parts of the scallions; thinly slice white parts and reserve green parts for garnish.

Rinse and slice bok choy or napa into bite-sized pieces.

Add the prepared fish maw strips and wood ear mushrooms to the simmering broth. Cook 3–4 minutes until heated through and the fish maw is tender.

Stir in the bok choy or napa cabbage and the sliced scallion whites; simmer 1–2 minutes until greens are just wilted.

Gently fold in the picked crab meat, trying not to break up lumps; warm through for 1–2 minutes.

In a small bowl, whisk the cornstarch with the cold water to make a smooth slurry. With the soup at a gentle simmer, slowly pour in the slurry while stirring the soup to avoid lumps. Simmer 1 minute until broth slightly thickens.

Whisk the egg whites with the light soy sauce until lightly frothy. Reduce heat to low. Using a fork or chopsticks, stir the soup gently in one direction to create a vortex, then slowly drizzle the egg whites into the rotating soup in a thin stream to form silky ribbons. Stop when egg is set.

Adjust seasoning with additional salt or white pepper if needed. Stir in sesame oil. Remove and discard ginger slices if desired.

Ladle soup into bowls, garnish with scallion greens and cilantro (if using), and serve immediately.