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
- Over medium high heat, bring the chicken stock to a boil
- Add ginger, soy sauce, sugar and cream of corn and stir to combine
- Pour in the cornstarch slurry and simmer until the soup thickens
- Stir in crab meat, green onions and season with pepper
- Remove from heat and trickle in the egg white, stirring gently until thin strands form
- Add sesame oil and stir to combine
- Dish and serve hot
Notes
You can substitute crab meat with shredded chicken. Finely shred a cooked chicken breast with two forks.