Chinese Crab and Corn Soup |
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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a great easy soup recipe I got from the Best-Ever 30 minute cookbook. Ingredients:
2 1/2 cups fish stock |
ginger, sliced finely |
14 ounces creamed corn |
5 ounces crabmeat |
1 tablespoon cornstarch |
1 tablespoon rice wine vinegar or 1 tablespoon sherry wine |
2 tablespoons light soy sauce |
1 egg white |
salt |
pepper |
scallion (for garnish) |
Directions:
1. 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
2. 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
3. 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.
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