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Corn and Crab Soup

Soups and Congees

Corn and Crab Soup
1 Tablespoon vegetable oil
1 Tablespoon Chinese rice wine
2 slices fresh ginger, minced fine
5 cups chicken broth
4 medium Chinese black mushrooms, soaked until soft in two cups of warm water, stems discarded and the mushrooms minced, soaking water added to the broth
2 cups canned creamed corn
½ cup fresh crab meat, coarsely minced
½ teaspoon ground back pepper
2 Tablespoons cornstarch mixed with the same amount arrowroot flour and one quarter cup cool water
2 Tablespoons sesame oil

1. Heat a wok, add the vegetable oil, then the ginger and stir before adding the broth/mushroom water and bring to a simmer.
2. Now add the mushrooms pieces and the cream corn and when thoroughly heated add the crab meat, ground pepper, and the cornstarch/arrowroot mixture and bring to the boil. In one minute or when thickened, add the sesame oil and serve.

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