Chinese Crab and Corn Soup

Name: Chinese Crab and Corn Soup
Prep time: 6 min
Cook time: 10 min
Total time: 16 min
Yield: 4 serving(s)
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)

Submitted by Chef #803079

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

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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. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
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. 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.