Corn Soup with Crabmeat


  • 4 ears fresh corn on the cob, or 10 ounces canned or frozen corn
  • 1 egg white
  • 1 teaspoon sesame oil
  • 1 quart chicken stock
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons freshly minced ginger root
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch, blended with
  • 2 teaspoons water
  • 6 ounces fresh cooked, canned or frozen crabmeat
  • Garnish: 2 tablespoons finely chopped scallions
  1. If you are using fresh corn, wash the cobs and, with a sharp knife, remove the kernels. You should end up with about 1 1/2 cups of corn. Mix the egg white and sesame oil together in a small bowl and set aside.
  2. Bring the stock to a boil in a large pot and add the corn. Simmer for 15 minutes, uncovered, and then add the rice wine or sherry, ginger, salt, sugar and cornstarch mixture. Bring it back to a boil, then lower the heat to a simmer. Now add the crabmeat and then slowly pour in the egg white mixture in a steady stream, stirring all the time
  3. Transfer the soup to a tureen and garnish


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