Crab and Sweetcorn Egg Drop Soup

Ingredients

• 4 large eggs
• 170 g white crab meat
• 200 g tinned sweetcorn
• 1000 ml chicken stock
• 15 g fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 4 spring onions

Method

1. 1

   Finely grate the ginger. Bring the stock to a gentle boil in a large saucepan with the ginger and soy sauce.

2. 2

   Drain and add the sweetcorn, then simmer for 3 minutes.

3. 3

   Beat the eggs lightly in a jug. While stirring the soup in a slow circular motion, pour the eggs in gradually in a thin stream to create silky ribbons.

4. 4

   Gently stir in the crab meat and heat through for 1–2 minutes.

5. 5

   Ladle into bowls, drizzle with sesame oil, and scatter with sliced spring onions.