Rick Stein Crab and Sweetcorn Soup Recipe | Chinese Soup
A simple Chinese dish and always a popular favourite this crab and sweetcorn soup recipe by Rick Stein is flavoured with ginger.
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Ingredients
- 1.2l (2 pints) good-quality chicken stock
- 2 fresh corn cobs
- 225g (8oz) fresh white crabmeat
- 5 tsp cornflour
- 1 tsp very finely chopped fresh root ginger
- 2 spring onions, cut into 2½cm (1in) pieces and finely shredded lengthways
- 1 tbsp light soy sauce
- 1 tbsp Chinese rice wine or dry sherry
- 1 egg white, lightly beaten
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