"Crab" and Corn Egg Drop Soup
Recipe by
Connie Veneracion
This soup is about color, texture and interplay of flavors. Some cooks take a short cut by simply slicing the kanikama into rings before adding to the broth. The thing is that small pieces of kanikama tend to get lost in the myriad of ingredients. I urge you to spend extra effort to shred each stick into strands to properly appreciate kanikama.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Soup
Cuisine Asian Fusion
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.
Keyword egg drop soup, imitation crab stick, kanikama