1. If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs. 2. Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth. 3. Heat the oil in a soup pot over med-high heat. 4. Add the scallion whites and cook, stirring 1 minute. 5. Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine; bring to a boil. 6. Decrease heat to med-low and simmer for 10 minutes. 7. In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved. 8. Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens. 9. Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute. 10. Drizzle in the egg, stirring constantly, and cook for 1 minute more. 11. Season with salt and white pepper, to taste. 12. Serve garnished with scallion greens. 13. 340 calories per 2 cup serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
