This popular Chinese soup was light and tasty, perfect for an early summer evening. The girls both enjoyed the soup, which makes it a success.
We used fresh corn, because we had leftover cobs of corn, but canned or frozen corn can be used. The recipe calls for fresh or frozen crabmeat, but we used canned crabmeat.
Corn & Crab Soup
recipe adapted from ''Foolproof Chinese Cooking'' by Ken Hom
3 ears of cooked corn, or 1 1/4 cup canned or frozen corn
1 egg white
1 tsp sesame oil
5 cups chicken stock
1 tbsp dark rice wine
1 tbsp light soy sauce
2 tsp finely chopped ginger
1 tsp salt
1/2 tsp white pepper
1 tsp sugar
2 tsp cornstarch
1 can crabmeat (or 8oz fresh crabmeat)
2 tbsp chopped green onions
2. In a large pot, bring the stock to a boil. Add the corn and simmer for 5 minutes.
3. Add the rice wine, soy sauce, ginger, salt, pepper, sugar and cornstarch slurry. Bring soup back to a boil, then lower the heat to a simmer. Add the crabmeat.
4. Take the soup off the heat, and slowly pour in the egg white mixture while stirring all the time. This gives you the ''egg flower'' - strands of egg in the soup.
5. Serve with a sprinkle of green onions.