Crab and sweetcorn soup
A comforting Chinese-style crab and sweetcorn soup infused with ginger and green onions - delicately seasoned, silky smooth, and ready in under 30 minutes for a light yet satisfying meal.
Updated : 13 October, 2025
Easy
About 20 min.
Ingredients
1.2 liter
Chicken broth
chunk
Ginger
3
Green onion
0.5 teaspoon
Peppercorns
2
Corn
225 grams
Crab meat
5 teaspoon
Corn flour
1 tablespoon
Soy sauce
1 tablespoon
Rice wine
1
Egg whites
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the chicken stock in a saucepan along with the sliced ginger, green onions, and peppercorns. Bring to the boil and simmer for 20 minutes to allow the flavours to infuse.
Step 2
Stand each corn cob upright on a board and, using a sharp knife, carefully slice off the kernels. Add the sweetcorn to the infused stock and simmer for 5 minutes.
Step 3
Check the crabmeat thoroughly for any small pieces of shell, keeping the meat in large flakes where possible.
Step 4
In a small bowl, mix the cornflour with a little cold water to make a smooth paste. Stir this into the soup and simmer for 2 minutes, allowing it to thicken slightly.
Step 5
Add the crabmeat, chopped ginger, shredded green onions, soy sauce, and rice wine. Season with salt and pepper to taste, then simmer for 1 minute.
Step 6
Stir the soup well, remove the spoon, and slowly drizzle in the beaten egg white while stirring gently to create thin, delicate strands through the soup. Simmer for about 30 seconds, then serve immediately while hot.