Kani and corn egg drop soup
A Chinese style egg drop soup with shredded kanikama, sweet corn kernels and scallions in chicken broth slightly thickened with starch. It’s “crab” and corn soup for people with crab allergy.
Servings 4 people
Ingredients
- 6 cups chicken bone broth
- salt to taste
- ground black pepper to taste
- ½ cup sweet corn kernels (if using canned, drain well)
- ½ cup thinly sliced scallions separated into white/light green and dark green portions
- 2 tablespoons cornstarch
- 4 pieces kanikama imitation crab sticks
- 4 eggs beaten
Instructions
- Bring the broth to a boil in a sauce pan. Taste and season with salt and pepper.
- Add the corn and white/light green portion of the scallions. Simmer, covered, for five minutes (a few minutes longer is using fresh raw corn).
- Meanwhile, shred the kani into thin strips.
- Disperse the cornstarch in two tablespoons water and pour into the soup. Stir until the broth is clear and slightly thickened. Cover and simmer for another five minutes.
- Stir in the kani and dark green portion of the scallion stalks. Allow to boil gently for half a minute. Turn off the heat.
- Pour the beaten eggs in a thin stream over the entire surface of the soup. Count 10 seconds before stirring gently.
- Taste your kani and corn egg drop soup one last time, and add more salt and pepper if needed, before serving.
