Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 17

Really quick and easy to make, this soup can be dished up in minutes and is the perfect weekday supper, served with a brown bread roll and butter.

SERVES 4

1 litre/1³/₄ pints water

2 x 170g tins of crabmeat in brine

2 x 200g tins of sweetcorn, drained

1 large ripe red tomato, sliced

2 eggs, beaten

3 tablespoons light soy sauce

1 tablespoon sesame oil

2 tablespoons cornflour blended with 4 tablespoons cold water

1 large spring onion, sliced

sea salt and ground white pepper

Chinese black truffle to serve (optional)

1 Pour the water into a large pan and bring to the boil. Add the crabmeat, sweetcorn and tomato, turn the heat down and simmer for 5 minutes.

2 Add the beaten eggs and stir gently to create a weblike pattern in the soup, as the egg whites and yolks start to cook. Season with the soy sauce, sesame oil, salt and white pepper, adding more to taste as necessary. Bring to the boil, then stir in the blended cornflour to thicken the soup. Turn the heat down, sprinkle in the spring onion and simmer on a gentle heat until ready to serve.

3 Ladle the soup into serving bowls, grate some black truffle over the top, if you like, and enjoy!