Yeo Kyung-ok's Crab Meat Corn Soup
A simple Chinese-style soup made with canned cream corn and crab meat, simmered to be smooth and sweet
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not stir immediately after adding the egg white, as this will cloud the broth and cause the white to scatter; wait until it rises and sets slightly.
- If sensitive to seafood odor, add just a tiny bit of ginger juice or ginger-infused water to freshen the flavor.
- Use only cream-style corn canned with a smooth, mashed texture—not regular sweet corn—so the soup remains silky.
Recommended for
- People looking for a light, warm, easily digestible meal for busy mornings.
- Parents seeking a mild, sweet-savory snack that kids will enjoy without being too stimulating.
- Those wanting to create a smooth, elegant appetizer reminiscent of a Chinese course starter.
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