Recipe
Chinese-Style Crab & Sweetcorn Soup
Sweetcorn, tender crab and delicate ribbons of egg fill a gently thickened Chinese-style broth. Ginger, spring onion and white pepper bring a warming savoury balance to this comforting soup.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Blend half the sweetcorn with a ladle of the measured stock, leaving the rest as whole kernels.
Heat the vegetable oil in a saucepan. Gently cook the spring onion whites and ginger for 1–2 minutes without browning.
Add the remaining stock, blended corn and whole kernels. Bring to a simmer and cook for 5–7 minutes.
Stir in the crab, soy sauce and white pepper. Simmer gently for 2–3 minutes to heat the crab thoroughly.
Mix the cornflour with 3 tablespoons of cold water. Stir the slurry into the simmering soup a little at a time, then cook for 1–2 minutes until lightly glossy.
Lower the heat to a very gentle simmer. Stir slowly in one direction while pouring in the beaten eggs in a fine stream. Wait 10–15 seconds, then stir lightly to separate the cooked strands.
Once the egg is cooked, remove from the heat. Add the optional sesame oil, check the seasoning and serve topped with the spring onion greens.
Notes
Pick through the crab carefully to remove fragments of shell before cooking.
Use reduced-salt stock and taste before adding extra soy sauce or salt.
If preparing ahead, refrigerate the egg-free base and add the beaten egg when reheating.
About this recipe
This Chinese-inspired crab and sweetcorn soup combines whole corn kernels with a lightly thickened broth and fine ribbons of egg. Cooked crab adds sweetness, while ginger, spring onion, soy sauce and white pepper give the base a savoury edge. Blending half the corn adds body without needing cream.
Prepare the ingredients before starting, as the soup comes together quickly once the stock is simmering. Pick through the crab for shell, add the cornflour slurry gradually and keep the heat gentle when pouring in the eggs. Serve in small bowls as a starter, or use larger portions for a light meal. Taste before adding salt, especially if the stock is already seasoned.
