Corn Crab Soup in Chinese Style

Ingredients

• 400 g corn kernels (canned or frozen)
• 1 Egg white
• 1 tsp Sesame oil
• 1 l chicken broth
• 1 tbsp rice wine
• 1 tbsp light soy sauce
• 2 tsp freshly grated ginger
• Salt
• pepper (ground)
• 1 tsp sugar
• 2 tsp cornstarch
• 250 g crab meat
• 2 Spring Onions
• 1 tbsp fresh chopped cilantro

Instructions

1. 1.

   Thaw or drain the corn. Whisk the egg white with sesame oil in a bowl.

2. 2.

   Bring the broth to a boil, add the corn and simmer for about 4 minutes, then add rice wine, soy sauce, ginger, a pinch of salt and pepper, and sugar. Stir in the cornstarch slurry made with 1 tbsp cold water, bring back to a boil, then add the finely chopped crab meat. Immediately stir in the prepared egg white slowly while stirring, and season the soup to taste.

3. 3.

   Wash, trim, and finely chop the spring onions, mix with cilantro. Ladle the soup into bowls and sprinkle with the spring onion mixture before serving.