Corn Crabmeat Soup

This modernized preparation of Asian soup is a simple way without compromising the original taste. This soup is served in most of Chinese restaurants as an appetizer. Many people are reluctant to cook Chinese food because they think it is complicated and time-consuming. The purpose of my cooking is to simplify, and this soup's preparation demonstrates this method.

Ingredients:
3 cups of vegetable-kelp broth (posted on January,02,2012)
2 cups of chicken broth
1 can of creamed mushrooms
1 cup white corn (Costco brand)
1 tbs sake or cooking wine
1/2 tsp salt
One 6 oz crab
2 cup imitation crab meat
1 egg, beaten
1/2 cup frozen pea
Thickener:
2 tbs cornstarch
3 tbs water

Garnish with sliced green onions

Direction:
In a Magic Bullet® or other blender, blend creamed mushrooms and corn until well mixed.
Bring kelp broth, chicken broth, salt, wine, and creamed corn to boil. Add crab and crab meat and bring to boil again. In a small bowl, whisk the thickener solution and add to the soup. Reduce heat to low. Gradually pour egg into soup and stir clockwise until egg is cooked (about 1 minute); add pea. Adjust to taste and cook for another minute before turning heat off. Ladle soup into serving bowl and sprinkle with green onions on top.