Corn-Crab Egg Drop Soup

Name: Corn-Crab Egg Drop Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 425 grams can cream-style corn; 1 teaspoon cider vinegar; 6 servings Cider vinegar, if desired; 1 Tbsp cornstarch; 227 grams imitation seafood sticks or cooked real king crabmeat, coarsely flaked; 1 Tbsp dry sherry, if desired; 2 egg whites or 1/4 cup fat-free cholesterol-free egg product; 710 milliliters fat-free reduced-sodium chicken broth; 1 teaspoon grated gingerroot; 2 Tbsps sliced green onions; 1 Dash white pepper; 6 servings Red pepper sauce to taste, if desired; 0 teaspoons salt; 1 teaspoons sesame oil; 1 Tbsp soy sauce; 2 Tbsps cold water

The recipe Corn-Crab Egg Drop Soup is ready in roughly 45 minutes and is definitely an awesome gluten free and dairy free option for lovers of Chinese food. This recipe makes 6 servings with 107 calories, 11g of protein, and 2g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have dash of pepper, salt, sherry, and a few other ingredients on hand, you can make it. It works well as a soup.

Instructions

Mix broth, corn, soy sauce, sherry, gingerroot, salt and white pepper in 3-quart saucepan.

Ingredients you will need

White Pepper

Ginger

Soy Sauce

Sherry

Broth

Corn

Salt

Equipment you will use

Sauce Pan

Heat to boiling over medium heat, stirring occasionally.

Mix cornstarch and cold water. Stir cornstarch mixture, seafood and onions into broth mixture.Cook 1 to 2 minutes or until thickened; remove from heat.

Ingredients you will need

Corn Starch

Seafood

Onion

Broth

Water

Beat egg whites slightly (not until foamy); pour slowly into broth mixture, stirring constantly with fork until egg whites form threads. Stir in 1 teaspoon vinegar and the sesame oil.

Ingredients you will need

Egg Whites