Chinese Crab and Corn Soup

Submitted by Chef #803079

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

 

• Ready In: 16mins
• Ingredients: 11
• 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.