Sweet Corn and Crab Soup

Sweet Corn and Crab Soup

This soup has similar elements to Egg Drop Soup but with more fillings and a significantly sweeter taste. A little seasoning of thin soy sauce, sesame oil and a touch of ginger gives the soup a fuller and decidedly Asian flavor.

Sweet Corn and Crab Soup

It goes well as an accompanying soup to wash down steamed rice and its side dishes although I'd personally recommend a menu of Black Pepper Chicken or beef with Stir-Fry Greens in Oyster Sauce.

Sweet Corn and Crab Soup

As always, be sure to drizzle in the egg white slowly to form long, thin strands and bring out the best in it. All in all, a great soup for fall to bring warmth to your table.

INGREDIENTS:
  • 1 can (14 oz.) cream of corn
  • 3 cups chicken stock
  • 1 can (6 oz.) crab meat
  • 1/2 teaspoon ginger, minced
  • 1 teaspoon thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 egg white, lightly beaten
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 green onion, cut into 2" lengths and thinly sliced length-ways
  • Pepper to taste

DIRECTIONS:

  1. Over medium high heat, bring the chicken stock to a boil
  2. Add ginger, soy sauce, sugar and cream of corn and stir to combine
  3. Pour in the cornstarch slurry and simmer until the soup thickens
  4. Stir in crab meat, green onions and season with pepper
  5. Remove from heat and trickle in the egg white, stirring gently until thin strands form
  6. Add sesame oil and stir to combine
  7. Dish and serve hot

NOTE:
You can substitute crab meat with shredded chicken. Finely shred a cooked chicken breast with two forks.

Sweet Corn and Crab Soup


2 comments:

  1. I tried to make a soup with eggs but didn't turn out right. Maybe didn't know how to swirl it into the soup. This is the most perfect meal for the rain which has been lashing almost everyday over here.

    ReplyDelete
    Replies
    1. I slowly pour in the egg in small amounts, more of a drizzle really, and use a fork to swirl it into the soup to form nice thin strands. It takes practice. Also have to remember to remove it from heat before drizzling or the heat will make it bubble and cook too fast, resulting in an eggy mess!

      Delete

 

Recipe Index

About Me

I've been cooking for 14 years now since evolving from human-that-can-make-instant-noodles to 'Look Ma! I can cook!' I cannot overstate how much I love food. Some of the recipes you'll find here are from my mother or interpreted recipes from my dining experience. Others are sampled from recipe books and blogs and altered to my tastes, and some are just plain happy accidents in the kitchen.