Ingredients with Measurements:
- 1 can of creamed corn (14 oz)
- 1 can of whole kernel corn (14 oz)
- 1 can of crab meat (6 oz)
- 2 cups of chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of ginger powder
- 1 teaspoon of garlic powder
- 1/4 teaspoon of white pepper
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- 2 eggs, beaten
- 2 green onions, chopped
- Salt to taste
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. In a large pot, combine creamed corn, whole kernel corn, crab meat, chicken broth, soy sauce, rice vinegar, ginger powder, garlic powder, and white pepper. Stir well.
2. Bring the mixture to a boil over medium-high heat.
3. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the pot and stir well.
4. Reduce heat to medium and let the soup simmer for 5 minutes, stirring occasionally.
5. Slowly pour in the beaten eggs while stirring the soup in a circular motion.
6. Add chopped green onions and salt to taste. Stir well.
7. Remove from heat and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for boiling
- Medium heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 190
- Total fat: 4g
- Cholesterol: 120mg
- Sodium: 1020mg
- Total carbohydrates: 26g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 14g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Crab meat can be substituted with shrimp or chicken.
Variations:
- Add diced carrots, celery, or mushrooms for extra flavor and texture.
- Use coconut milk instead of chicken broth for a creamier soup.
- Add a dash of hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Be careful not to overcook the eggs as they can become tough and rubbery.
- Adjust the salt and pepper to your liking.
- Garnish with fresh cilantro or parsley for a pop of color.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Fresh cilantro or parsley
- Chopped green onions
Pairings:
- Steamed rice
- Garlic bread
Suggested side dishes:
- Asian-style salad
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, mix more cornstarch and water and add it to the pot while stirring.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Corn crab soup is a popular dish in many Asian countries, including China and Vietnam.
Flavor profiles:
- Creamy, sweet, savory, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish or as an appetizer.
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