Ingredients

The following ingredients have 4 Servings
  • 396 gr tofu block (silken or soft type, 1 box)
  • 1 tsp cooking oil
  • 1 cloves garlic (finely minced)
  • 1/2 inch ginger (thinly sliced)
  • 4 cups chicken stock
  • 100 gr crab meat (cooked. I use crab meat lumps)
  • 100 gr sweet corn kernels
  • 100 gr imitation crab meat ((surimi), cut into 1-inch pieces)
  • 1 large egg (beaten)
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper
  • 1 tsp sesame oil
  • Salt to taste
  • 2 Tbsp cornstarch (or potato starch)
  • 2 Tbsp water
  • Chinese black vinegar

Instruction

  • Cut the tofu into 1-inch cube and set aside. Preheat a heavy-bottom large pot. Add cooking oil and stir fry garlic and ginger slices until aromatic, about 1 minute. Add the chicken broth
  • Deglaze with chicken broth and scrape the bottom of the pan to loosen any bits that caught at the bottom of the pot and bring to a boil. Add crab meat, surimi, sweet corn, and tofu. Bring back to a gentle simmer. Add seasoning and simmer for about 1 minute. While one hand is stirring, gradually in a steady stream, add the beaten egg and keep stirring so it has the egg drop effect. Have a taste and adjust seasoning to your preference
  • Combine the cornstarch with water. Stir to mix it well. While one hand is stirring, pour in the cornstarch solution and keep stirring until the soup is thickened. Turn off the heat and portion out the soup and serve with Chinese black vinegar on the side