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Corn and Crab Soup

Makes: 1 serving

Ingredients:

4 cups chicken broth
1/4 tsp. minced ginger
1 can (about 1 pound) cream-style corn
1/2 lb. cooked crabmeat, flaked
1/2 cup frozen peas, thawed
1 tsp. sesame oil
1/4 tsp. ground white pepper
1 Tbsp. cornstarch dissolved in 2 tablespoons water

Instructions:

1. In a large pot, bring the broth and ginger to a boil over medium-high heat. Reduce the heat to medium, add the corn, crabmeat, and peas, and cook until heated through, about 1 minute. Stir in the sesame oil and pepper.

2. Add the cornstarch solution and cook, stirring, until the soup boils and thickens.

Recipe adapted from Everybody’s Wokking by Martin Yan (Harlow & Ratner)
Copyright Yan Can Cook Inc., 1991