|
INGREDIENTS |
|
Sweet
corn |
1
tin. |
|
Crab,
cooked & shredded |
1
no. |
|
Chicken
stock |
1
liter. |
|
Ajinomoto |
½
tsp. |
|
Eggs |
2
nos. |
|
Cornflour |
1
tsp. |
|
Water |
¼
cup |
|
Pepper |
To
taste. |
|
Salt |
To
taste |
|
METHOD |
|
1. |
Pour
the chicken stock into a vessel and bring to a boil. |
|
2. |
Add
the corn with the spices to the boiling stock. |
|
3. |
Mix
the cornflour with ¼ cup of water and pour it into the stock
with ¾ of the crab meat and egg yolks. |
|
4. |
Keep
stirring continuously to avoid lump formation. |
|
5. |
Boil
this concoction, and slowly add the egg whites stirring
regularly. |
|
6. |
Once
done, remove from heat and serve in soup bowls garnished with
crab meat. |
|
Other Soup Recipies |
 |
|
NUTRITIVE
VALUE (per
bowl) |
| Energy |
72
cal |
| Carbohydrates |
18.81
g |
| Protein |
2.55
g |
| Fat |
0.33
g |
|
|
