Sweet corn and crab stick soup

I still have some bread left, so I cooked this soup to finish it since I didn’t want to keep it longer on my dinning table.  It is very simple and quick to make this soup – the soup with Asian flavor by using soy sauce to season. 

Moreover, crab sticks are quite popularly used in Asian dishes. Though i do know that crab stick contains just a small percentage of crab meat and crab flavor, I could not afford to buy crab meat to use. So, if possible, you may use crab meat for more authentic and deeper flavor. 

I was thinking, while eating the soup and the bread, which was actually the Cuban bread I made days ago, about the combination of the East and the West flavor in one meal like this. Very interesting. 

Ingredients: (serves 4)

- 2 whole sweet corns

- 100g crab sticks, cut into thin strips

- 1 spring onion,  finely chopped, sepate the white parts. 

- 1 tsp vegetable oil

- 3 cup water

- 2 tsp chicken stock granules

- 3 tbs cornflour

- 1 1/2 tbs soy sauce

Cooking:

- Remove the husk, cut the corn vertically to have coarsly chopped corn kernels, throw away the cob.  

- Heat the oil in a saucepan, add the white part of the spring onion, cook for 30 seconds, then add the chopped corns and crab strips into the pan, stir constantly for 1 minutes. 

- Dissolve the chicken stock granules and cornflour in the water, then add this mixture to the saucepan. 

- Bring to the boil and simmer, stirring until thickened. 

- Season with soy sauce. 

- Divide into the serving bowl, sprinkle with the chopped green part of the spring onion.