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Chinese Crab & Corn Soup

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Recipe

Chinese Crab and Corn Soup recipe

 

Yield

4 servings

Prep

25 min

Cook

3 min

Ready

30 min
Low Fat, Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
16 ounces corn
frozen, whole
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1 tablespoon cornstarch
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¼ cup water
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10 ¼ ounces chicken broth
(3 cans)
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1 teaspoon ginger root
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½ pound crab meat
fresh
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cup scallions, spring or green onions
minced
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½ teaspoon salt
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teaspoon white pepper
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1 teaspoon rice vinegar
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g corn
frozen, whole
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15 ml cornstarch
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59 ml water
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296.2 ml/g chicken broth
(3 cans)
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5 ml ginger root
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226.8 g crab meat
fresh
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79 ml scallions, spring or green onions
minced
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2.5 ml salt
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0.6 ml white pepper
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5 ml rice vinegar
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 9015% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 347mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 3% Vitamin C 8%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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