Chinese Crab & Corn Soup
Chinese Crab and Corn Soup recipe
Yield
4 servingsPrep
25 minCook
3 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
corn
frozen, whole |
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | cup |
water
|
|
| 10 ¼ | ounces |
chicken broth
(3 cans) |
|
| 1 | teaspoon |
ginger root
|
|
| ½ | pound |
crab meat
fresh |
|
| ⅓ | cup |
scallions, spring or green onions
minced |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
rice vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
corn
frozen, whole |
|
| 15 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
| 296.2 | ml/g |
chicken broth
(3 cans) |
|
| 5 | ml |
ginger root
|
|
| 226.8 | g |
crab meat
fresh |
|
| 79 | ml |
scallions, spring or green onions
minced |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 5 | ml |
rice vinegar
|
|
Directions
Position knife blade in processor.
Add half of corn; process until finely chopped.
Add remaining corn. stir well and set aside.
Combine cornstarch and water in a small bowl; stir well and set aside.
Combine chicken broth and gingerroot in a large saucepan; bring to a boil.
Add corn, cornstarch mixture, crabmeat, green onions, pepper and rice vinegar.
Bring to a boil.
Reduce heat and simmer uncovered for 3 minutes.
