“Crab” and Corn Egg Drop Soup
- 6 cups chicken bone broth
- salt, to taste
- ground black pepper, to taste
- ½ cup sweet corn kernels, (if using canned, drain well)
- ½ cup thinly sliced scallions, separated into white/light green and dark green portions
- 2 tablespoons tapioca starch, or corn starch
- 4 pieces kanikama (imitation crab sticks)
- 4 eggs, beaten
- Bring the broth to a boil in a sauce pan. Taste and season with salt and pepper.
- Add the corn and white/light green portion of the scallions. Simmer, covered, for five minutes (a few minutes longer is using fresh raw corn).
- Meanwhile, shred the kanikama into thin strips.
- Disperse the starch in two tablespoons water and pour into the soup. Stir until the broth is clear and slightly thickened. Cover and simmer for another five minutes.
- Stir in the kanikama and dark green portion of the scallion stalks. Allow to boil gently for half a minute. Turn off the heat.
- Pour the beaten eggs in a thin stream over the entire surface of the soup. Count 10 seconds before stirring gently (see tips for making wispy or chunky egg drop soup).
- Taste your "crab" and corn egg drop soup one last time, and add more salt and pepper if needed, before serving.
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