Wok On by Ching-He Huang

Author:Ching-He Huang
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-08-16T00:00:00+00:00

Crabmeat Sweetcorn Soup

This is a staple soup I reach for time and time again. Perfect as a delicious light supper, it’s very versatile and you can also posh it up by adding crayfish tails, prawns or even wok-fried scallops or lobster tails.

If you are vegan, substitute the crabmeat for smoked tofu cubes and oyster mushroom pieces, and then follow the rest of the recipe, it will be just as delicious!

Serves 2 kcal 452 carbs 31.1g protein 39.7g fat 19.4g

2 ripe tomatoes, each sliced into 6 wedges

2 fresh corn cobs, kernels sliced off

1 tablespoon vegetable bouillon powder

250g fresh white crabmeat, cooked and handpicked, ready to eat (or use canned)

2 tablespoons tamari or low-sodium light soy sauce

generous pinch of ground white pepper

1 tablespoon cornflour, blended with 2 tablespoons cold water

2 large eggs, beaten

large dash of toasted sesame oil

For the garnish

1 spring onion, sliced on the angle

sprinkle of toasted sesame seeds (optional)

Pour 1 litre water into a wok and bring to a simmering boil. Add the tomatoes and sweetcorn and cook for 3 minutes to break them down. Keeping the heat on a simmering boil, add the bouillon powder and stir well.

Add the crabmeat, tamari or light soy sauce and white pepper to the soup and stir well. Bring the mixture up to a rolling boil and stir in the blended cornflour. Using a fork, create a whirlpool in the stock and stir in the beaten eggs, creating a web-like pattern. Season with the sesame oil, then pour into two bowls.

Garnish with the spring onion and sesame seeds, if you like, and serve immediately with some chunky French bread or gluten-free bread.

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