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
- 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.