© 2017 Ching He Huang. All rights reserved.

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)