Chinese Crab and Egg Soup (Hai Yook Dahn Gung)

One of the things I like about most Chinese soups is that they take just a few minutes to prepare, and this one is a good example. 

Nutritional Values per serving:
Calories 92
Total Fat 3.8g
Saturated Fat 0.8g
Cholesterol 123mg
Sodium 1149mg
Total Carbohydrates 1.9g
Sugars 0.9g
Protein 10.5g

6 cups fish or chicken stock
3 eggs, lightly beaten
2 Tbs cornstarch mixed with
1/4 cup cold water
12 oz fresh, frozen, or canned crab meat

Thinly sliced scallions (spring onions) for garnish

Bring the stock to a simmer in a pot over moderate heat.
Add the eggs slowly in a thin stream while gently stirring the soup and simmer for 2 minutes.
Stir in the cornstarch mixture and simmer until the soup is slightly thickened.
Add the crab meat and simmer until heated through, about 2 minutes.

Serve garnished with sliced scallions.

Serves 6