Prep Time
10 min
Cook Time
25 min
Yields
4 servings
Courtesy of the Ain family.
ADVERTISEMENT
ingredients
5
cobs corn, shucked; 1 steamed for garnish, set aside
4
cups chicken broth
8
oz imitation crab meat, chopped
2
Tbsp cornstarch
2
Tbsp water
2
Tbsp soy sauce
2
egg whites, beaten
¾
tsp sesame oil
¼
tsp chili oil or red pepper flakes
Salt and pepper
1
cob corn, steamed and kernels cut off
½
red pepper, diced
Chopped fresh chives or cilantro
ADVERTISEMENT
directions
Step 1
Using a chef’s knife, cut kernels of corn off cob; set aside.
Step 2
In a large soup pot, bring broth and corn kernels to a boil. Using an immersion blender; puree soup.
Step 3
Add crab meat and simmer; covered for about 5 minutes. Whisk cornstarch into water and stir into simmering soup. Stir in soy sauce and simmer, stirring occasionally for about 5 minutes or until thickened.
Step 4
Add egg whites in a thin steady stream, stirring gently to break into shreds. Stir in sesame and chili oils; let cook for about 5 minutes for flavours to marry. Season to taste with salt and pepper.
Step 5
Ladle soup in bowls and garnish with steamed corn kernels, pepper, and chives.