Shanghai-Style Crab Soup with Ginger and Shaoxing Wine

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A silky, delicate crab soup with fresh ginger and a splash of Shaoxing wine, capturing the flavors of Shanghai’s coastal cuisine. This Chinese-inspired seafood recipe, ready in about 25 minutes, pairs fresh crab meat, chicken broth, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 110 cal/serving

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Ingredients

8 oz fresh crab meat
4 cups chicken broth
1 inch, julienned ginger
2 tbsp Shaoxing wine
2, lightly beaten egg whites
1 tbsp cornstarch
2 tbsp cold water
1/2 tsp salt
1/4 tsp white pepper
1, finely chopped for garnish scallions
1 tsp sesame oil

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Instructions

Step 1: In a medium pot, bring 4 cups chicken broth to a gentle boil over medium-high heat. Add 1-inch julienned ginger and 2 tablespoons Shaoxing wine, simmer for 5 minutes to infuse flavors.
Step 2: Stir together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth, then slowly pour into the simmering broth while stirring continuously to thicken slightly.
Step 3: Add 8 ounces fresh crab meat to the pot and cook for 2 minutes until heated through.
Step 4: Slowly drizzle 2 lightly beaten egg whites into the soup in a thin stream while stirring gently to create silky egg ribbons.
Step 5: Season with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon sesame oil. Remove from heat.
Step 6: Ladle soup into bowls and garnish each with finely chopped scallion. Serve hot as a light starter.