Crab Meat and Corn Soup (蟹肉玉米汤)
蟹肉玉米汤 (Crab Meat and Corn Soup) is a classic dish in Jiangsu Cuisine, known for its delicate flavors and comforting warmth. This soup is a perfect balance of sweet corn and succulent crab meat, creating a light and nourishing meal.
Ingredients
- 1 can (15 oz) of creamed corn
- 8 oz crab meat, cooked and shredded
- 4 cups chicken broth
- 2 eggs, beaten
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- Salt and white pepper to taste
Instructions
- In a pot, bring the chicken broth to a simmer over medium heat.
- Add the creamed corn and crab meat to the pot, and stir to combine.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the soup, stirring constantly to thicken.
- Once the soup has thickened, slowly drizzle in the beaten eggs while stirring the soup in a circular motion.
- Season the soup with salt, white pepper, and sesame oil. Adjust the seasoning to taste.
- Serve the hot crab meat and corn soup in bowls and garnish with chopped green onions if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 3g
Supplies
Pot Bowl Soup ladle
Tools
Stove Whisk
Serving suggestions
Serving suggestions: Enjoy the crab meat and corn soup as a starter for a Chinese-inspired meal or as a light lunch with a side of steamed vegetables.
Tips & tricks
Tips: For a richer flavor, you can use fresh crab meat instead of canned. Additionally, feel free to add a dash of Chinese rice wine for an extra depth of flavor.
Cost
$15