A watercolour of a bowl of pale golden soup with sweetcorn kernels and white crab meat, sesame on top
Generated with OpenAI gpt-image-1
Adapted from Chinese crab and sweetcorn soup

Crab and sweetcorn soup

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 12 months, set by Vegetable stock cubes.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
3
Burners
1
Pans
1
Water
0.9 L
Active
8 min
Total
15 min

Ingredients

Fifteen minutes and it tastes like a takeaway, which for a tin of crab and a tin of corn is a good return.

  1. Sesame seeds toasted dry, two minutes, out.
  2. Slake the cornflour to a smooth paste with cold water. This first, always.
  3. 800 ml water, stock cube and ginger to a simmer. Half the sweetcorn crushed in, half left whole, the crushed half thickens and sweetens the broth.
  4. Cornflour paste stirred in, two minutes until it goes silky.
  5. Off the heat, drained crab folded through with the soy sauce.
  6. Sesame over.

Crab is delicate and expensive; boiling it is the one way to waste it.

Serves 3.

What this was adapted from

Chinese crab and sweetcorn soup

  • egg white drizzled in to make ribbons → omitted, with cornflour carrying the body alone

    The egg ribbons are the signature texture and there is no shelf-stable substitute worth attempting. The soup is thinner and plainer without them; cornflour gives the silkiness, which is most but not all of what the egg was doing.