Egg Drop, Sweet Corn & Crab Soup
Serves: 6
  • 5 cups homemade chicken stock (or organic store-bought)
  • 2 large eggs (lightly beaten) (or you can use just egg whites)
  • 1¼ cups canned creamed corn
  • ¼ teaspoon salt
  • ½ teaspoon granulated sugar
  • Black or white pepper to taste
  • 2 teaspoons Chinese rice wine
  • 1 can lump crab meat (6.5 oz - 120g), drained and shredded
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • ½ teaspoon sesame oil
  • *Optional garnishes - 1 package store bought frozen chinese dumplings, steamed (I used Shrimp Shu Mai) and 6 -8 small boiled eggs, halved
  1. Bring the chicken broth to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil.
  2. Stir in the salt, pepper, sugar, rice wine, and crabmeat. Cook for about 2 minutes to bring back to a boil again.
  3. Give the cornstarch and water mixture a quick stir, then pour into the boiling soup. This will thicken the soup so keep stirring. When the soup has thickened, remove the saucepan from the heat.
  4. Stir the soup in one direction then quickly pour the egg whites into the centre of soup in a steady stream, then quickly stir in a clockwise direction until they form thin shreds. Stir in sesame oil.
  5. Steam the dumplings if using for a garnish - I also floated a small boiled egg halves because you can never have enough eggs!