Chinese Crabmeat Soup
Prep Time: 5 minutes
Cooking Time: 10 minutes
Canned crabmeat (7 oz/220g, drained)
*Peanut oil (1 tbsp)
Fresh ginger (1 tbsp, shredded)
Fish broth or chicken broth (3 cups/24 fl oz/750 ml)
Canned creamed corn (1 can/14 oz/440 g)
Fresh cilantro (1 tbsp, chopped)
**Chinese rice wine (1 tsp)
*I used olive oil and it worked just deliciously.
**I used Japanese sake (rice wine). What's the diff I ask?
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger and after about 30 seconds-1 minute add the broth and creamed corn. Stir well and bring the mixture to a boil.
2. Once boil is reached, add crabmeat and stir well. Bring back to boil.
3. When the soup returns to a boil, stir in cilantro and rice wine.
4. Serve and enjoy!