Tomato2 medium ripe, each sliced into 6 wedge pieces, decored
Whole corn2 fresh, kernels sliced
Vegetable bouillon stock1 tablespoon
Fresh white Cornish crabmeat250g, cooked & handpicked, ready to eat (or tinned)
Low sodium light soy sauce2 tablespoon
Ground white pepper1 generous pinch
Cornflour1 tablespoon, mixed with 2 tablespoons of cold water
Egg2 large organic, beaten
For the garnish
Spring onion1, sliced on the angle
Sesame oil1 large dash of toasted
Toasted sesame seedsSprinkle (optional)
Fill a medium pot with a litre of water. Bring to a simmering boil. Add the tomatoes wedges. Prepare the fresh sweetcorn kernels. Cook on a simmering boil for 3 minutes to break down the tomatoes and corn. Keeping the heat on a simmering boil, add the vegetable bouillon stock powder and stir well. Prepare the spring onion garnish. Prepare and crack 2 eggs and lightly beat. Set aside.
Add the crabmeat, low sodium light soy, ground white pepper to the soup and stir well. Bring the heat up to a rolling boil. Make the cornflour paste and stir in. Using a fork create a whirlpool in the stock and stir in the beaten egg creating a web like pattern. Garnish with spring onions and season with toasted sesame oil (garnish with toasted sesame seeds) and serve immediately with some French bread.