INGREDIENTS:
8 cups Chinese Broth (see recipe below)
6 shiitake mushrooms
1 medium white onion, thinly sliced into half moons
2 cups white cream-style corn (canned) OR a package of frozen white corn kernels*
Sugar
Soy Sauce
White Pepper
1 1/2 cups flaked crab meat
2 eggs, beaten
Cilantro sprigs
METHOD:
In a stockpot, combine broth, mushrooms, and white onion and bring to a boil, then reduce heat to simmer for 20 minutes. Add the creamed corn and simmer for another 10 minutes. Add sugar, soy sauce, and white pepper to taste.
Add crab meat. Turn the heat up until the soup almost comes to a boil, then quickly drizzle in beaten eggs and gently swirl the mixture with a spoon. Remove from heat and serve immediately, garnished with a few sprigs of cilantro.
*The original recipe for this restaurant-favorite soup used canned cream corn. However, it’s equally delicious with frozen white corn kernels or even fresh cut-off-the-cob corn. If you use frozen or fresh corn, you may need to thicken the soup slightly with a little cornstarch slurry (1 tablespoon cornstarch stirred into 3 tablespoons water or cool broth). Stir a portion of it into the hot broth — and add more until desired thickness.
Chinese Broth
1 lb. raw chicken (and pork bones, if desired)
5 cups water
4 cups boxed chicken broth
2-4 slices fresh ginger root
4 scallions
Dash sugar
Salt
In a large stock pot, combine chicken (and pork bones, if using) with water, broth, ginger, and scallions. Cover and bring to a boil. Reduce heat. Skim off any scum that rises to the top and simmer for 1 hour. Strain and season to taste with sugar and salt.
