Chinese Crab And Corn Soup

1. 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

   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

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.