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Corn and Crab Soup


  • 450g corn on cob or 275g canned/frozen corn kernels

  • 1 egg white

  • 1tsp sesame oil

  • 1.2 litres chicken stock

  • 1tbsp shaoxing jiu (shaoxing rice wine)/dry sherry

  • 1tbsp light soy sauce

  • 2tsp finely chopped fresh root ginger

  • 1tsp salt

  • 1/2tsp ground white pepper

  • 1tsp sugar

  • Cornstarch solution (2tsp + 2tsp water)

  • 225g crab meat/stick

  • 2tbsp finely chopped spring onion


  1. If using corn on cob, wash and rinse corn. Remove kernels by holding the cob in standing position, use a sharp knife and cut the kernels from the top downwards.

  2. Mix egg white and sesame oil together in a small bowl. Set aside.

  3. Bring stock to boil and add in corn. Let simmer for 5mins.

  4. Add wine/sherry, light soy sauce, ginger, salt, pepper, sugar and starch solution.

  5. Bring back to boil, then lower heat to let it simmer. Add in crab.

  6. Immediately pour in the egg in a steady stream, stirring all the time.

  7. Transfer soup to a bowl and serve garnished with spring onion.

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