© 2018 Ching He Huang. All rights reserved.

Crabmeat Sweetcorn Soup

Serves : 2 - 4 Preparation 5 mins Cooking 5 mins Total 10
Nutrition facts: 200.00 calories 20.00g protein 13.10g carbs 3.70g sugars 8.00g fat 1.70g 1.90g fibre 1222.00mg sodium
Ingredients: 1 litre Water 2 medium ripe, each sliced into 6 wedge pieces, decored Tomato 2 fresh, kernels sliced Whole corn 1 tablespoon Vegetable bouillon stock 250g, cooked & handpicked, ready to eat (or tinned) Fresh white Cornish crabmeat 2 tablespoon Low sodium light soy sauce 1 generous pinch Ground white pepper 1 tablespoon, mixed with 2 tablespoons of cold water Cornflour 2 large organic, beaten Egg For the garnish: 1, sliced on the angle Spring onion 1 large dash of toasted Sesame oil Sprinkle (optional) Toasted sesame seeds The Perfect dish for a light delicious supper.

Crabmeat Sweetcorn Soup

  1. Serves : 2 - 4
  2. Preparation time 5 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


200.00

Protein (g)


20.00

Carbs (g)


13.10

Sugars (g)


3.70

Fat (g)


8.00

Sat Fat (g)


1.70

Fibre (g)


1.90

Sodium (mg)


1222.00

Source from

Ching He Huang Web Site

About the recipe

soup

The Perfect dish for a light delicious supper.

Ingredients
  • Water - 1 litre
  • Tomato - 2 medium ripe, each sliced into 6 wedge pieces, decored
  • Whole corn - 2 fresh, kernels sliced
  • Vegetable bouillon stock - 1 tablespoon
  • Fresh white Cornish crabmeat - 250g, cooked & handpicked, ready to eat (or tinned)
  • Low sodium light soy sauce - 2 tablespoon
  • Ground white pepper - 1 generous pinch
  • Cornflour - 1 tablespoon, mixed with 2 tablespoons of cold water
  • Egg - 2 large organic, beaten
For the garnish
  • Spring onion - 1, sliced on the angle
  • Sesame oil - 1 large dash of toasted
  • Toasted sesame seeds - Sprinkle (optional)

Steps

  • 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.
Ingredients
  • Water - 1 litre
  • Tomato - 2 medium ripe, each sliced into 6 wedge pieces, decored
  • Whole corn - 2 fresh, kernels sliced
  • Vegetable bouillon stock - 1 tablespoon
  • Fresh white Cornish crabmeat - 250g, cooked & handpicked, ready to eat (or tinned)
  • Low sodium light soy sauce - 2 tablespoon
  • Ground white pepper - 1 generous pinch
  • Cornflour - 1 tablespoon, mixed with 2 tablespoons of cold water
  • Egg - 2 large organic, beaten
For the garnish
  • Spring onion - 1, sliced on the angle
  • Sesame oil - 1 large dash of toasted
  • Toasted sesame seeds - Sprinkle (optional)