Shanghai-Style Crab Soup with Ginger and Shaoxing Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs fresh crab meat, chicken broth, inch, julienned 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 8 ounces fresh crab meat to the pot and cook for 2 minutes until heated through.
  4. Step 4: Slowly drizzle 2 lightly beaten egg whites into the soup in a thin stream while stirring gently to create silky egg ribbons.
  5. Step 5: Season with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon sesame oil. Remove from heat.
  6. Step 6: Ladle soup into bowls and garnish each with finely chopped scallion. Serve hot as a light starter.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Shanghai-Style Crab Soup with Ginger and Shaoxing Wine take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghai-Style Crab Soup with Ginger and Shaoxing Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh crab meat from drying out.

Can I substitute ingredients in Shanghai-Style Crab Soup with Ginger and Shaoxing Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai-Style Crab Soup with Ginger and Shaoxing Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shanghai-Style Crab Soup with Ginger and Shaoxing Wine?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes