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Sweet Corn and Crab Soup

Published: November 18, 2013   |   Updated: July 23, 2022   |   3 Comments

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3 from 1 review
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Sweet Corn and Crab Soup

This soup has similar elements to Egg Drop Soup but with more fillings and a significantly sweeter taste. A little seasoning of thin soy sauce, sesame oil and a touch of ginger gives the soup a fuller and decidedly Asian flavor.

It goes well as an accompanying soup to wash down steamed rice and its side dishes although I’d personally recommend a menu of Black Pepper Chicken or beef with Stir-Fry Greens in Oyster Sauce.

Sweet Corn and Crab Soup
As always, be sure to drizzle in the egg white slowly to form long, thin strands and bring out the best in it. All in all, a great soup for fall to bring warmth to your table.

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Sweet Corn and Crab Soup

Sweet Corn and Crab Soup


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3 from 1 review

  • Author: The Cooking Jar
  • Yield: 4 1x
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Ingredients

Scale
  • 1 can (14 oz.) cream of corn
  • 3 cups chicken stock
  • 1 can (6 oz.) crab meat
  • 1/2 teaspoon ginger, minced
  • 1 teaspoon thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 egg white, lightly beaten
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 green onion, cut into 2” lengths and thinly sliced length-ways
  • Pepper to taste

Instructions

  1. Over medium high heat, bring the chicken stock to a boil
  2. Add ginger, soy sauce, sugar and cream of corn and stir to combine
  3. Pour in the cornstarch slurry and simmer until the soup thickens
  4. Stir in crab meat, green onions and season with pepper
  5. Remove from heat and trickle in the egg white, stirring gently until thin strands form
  6. Add sesame oil and stir to combine
  7. Dish and serve hot

Notes

You can substitute crab meat with shredded chicken. Finely shred a cooked chicken breast with two forks.

Did you make this recipe?

Let me know how you liked it, what substitutions you made, or what you paired it with in the comments below. If you enjoyed it, help me out with a  ⭐⭐⭐⭐⭐ star rating!

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    Comments & Reviews

  1. Juan Carlo says

    October 21, 2015

    Love this one Farah, corn and crab is one of my favorite soup. I love how these two blend with each other. Thank you for sharing your recipe.

    Reply
    • The Cooking Jar says

      October 23, 2015

      You’re welcome! I could eat buckets of these. Love, love, love the corn!

      Reply
  2. The Cooking Jar says

    December 4, 2013

    I slowly pour in the egg in small amounts, more of a drizzle really, and use a fork to swirl it into the soup to form nice thin strands. It takes practice. Also have to remember to remove it from heat before drizzling or the heat will make it bubble and cook too fast, resulting in an eggy mess!

    Reply

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