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Corn Soup
My mom makes this easy Chinese soup all the time. Probably one of my favorite soups.

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1 can 1 can creamed corn
1 can 1 can whole corn kernels or peaches & cream whole corn kernels
3 cans 3 cans water
15 mL 1 Tbsp salt
1 mL 1/4 tsp black pepper
5 mL 1 tsp sesame oil
250 mL 1 cup crab meat, chopped
30 mL 2 Tbsp corn starch
30 mL 2 Tbsp cold water
2 2 egg whites
30 mL 2 Tbsp water

Directions:

  • In a pot, combine creamed corn, kernels, water, salt, black pepper, and sesame oil until boiling. Add crab meat.
  • In a small bowl or cup, mix corn starch with cold water until dissolved and pour into pot while stirring until thickened. Turn heat off.
  • Mix egg whites with water and while stirring the soup, slowly pour the egg mixture in a thin stream. Once all of the egg white ribbons are cooked, serve.

Serving Notes:

  • On the side serve with red wine vinegar or malt vinegar and freshly ground black pepper.

Substitution Notes:

  • Add some shrimp in addition to the crab, or just use shrimp instead. If you prefer to have a vegetarian soup, substitute crab with another can of creamed corn.
  • Immitation crab works really well with this recipe.

Source:

  • Mom