Chinese Crab and Corn Soup

This is a great easy soup recipe I got from the Best-Ever 30 minute cookbook.

• Ready In: 16 mins
• Serves: 4

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.