Crab Meat & Sweet Corn Soup

I adapted this recipe from virtually every Chinese restaurant that I know.  I love this easy soup because it takes less than 30 minutes to have this healthy soup ready to serve. There are many ways to prepare this soup, and the best way is to use cooked crab meat. I suggest buying organic frozen sweet corn sold in most grocers. Some Cantonese recipe add some red bell pepper to the soup to look colorful. For the broth, some recipes use water with an abundant amount of fish sauce to flavor. Others use fish stock. For a healthier version of this soup, make it with kelp broth. Most Westerners are familiar with the taste of some sherry cooking wine and a few drops of sesame oil before serving. I like to blend sweet corn to make my soup a little creamy. However, it is a quick easy soup, so make it the way you like.

Ingredients:
4 cups kelp broth
2 cups sweet corn, blended
8 oz. crab meat
2 eggs, lightly beaten
Seasoning ingredients:
1 tsp salt
1/4 tsp white pepper
1 tbs dry sherry
1 tsp fish sauce
Thickening ingredients:
2 tsp cornstarch
2 tbs water

Garnish with chopped green onions and cilantro

Directions:
In a soup pan, add broth and the seasoning ingredients. Add corn and bring to boil. Simmer for 15 minutes. Add crab meat and cook for 2 minutes. Add the thickening ingredients and bring to boil. Simmer for 1 minute. Turn the heat off and stir in the beaten eggs; in a clockwise manner. Adjust the seasoning at this point. Ladle soup into a serving bowl and sprinkle with green onions and cilantro.