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Sweet Corn and Crab Soup
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: Chinese
Ingredients:
  • 3 cups chicken broth, canned, low sodium
  • 12 oz asparagus, trimmed, cut into 1" pieces (~21 1/4 spear)
  • 1 cup corn, canned, cream style, no salt added
  • 1 tsp soy sauce, low sodium
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/3 cup egg substitute
  • 6 oz crab meat, chunked canned, rinsed, drained (~1 1/4 cups)
  • 1/4 tsp sesame oil
  • 3 onion, green / scallion, finely chopped (~1/2 cup)
  • 1 tbsp chili garlic sauce
Instructions:
  1. Cooking
    1. Heat half of the broth in a large pot over high heat.
    2. Once boiling, add the asparagus pieces and cook until tender, about 4 minutes.
    3. Remove the asparagus from the pot and rinse under cold water and set aside.
    4. Add the corn and soy and the remaining chicken broth to the pot and bring to a boil.
    5. Mix together the cornstarch and water.
    6. Add the cornstarch mixture to the broth, stirring constantly.
    7. Add the egg substitute in a steady stream, stirring constantly.
    8. Remove from the heat add the crab meat, sesame oil, green onion, chili garlic sauce and cooked asparagus.
    9. Ladle into bowl and serve immediately.
Nutritional Facts
Nutrient (per serving)% DV
Calories 1538%
Total Fat 2g3%
    Saturated Fat 0g2%
    Trans Fat 0g--
Cholesterol 38mg13%
Sodium 650mg27%
Total Carbohydrate 19g6%
    Dietary Fiber 3g12%
    Sugars 4g--
Protein 17g35%
Vitamin A 908iu18%
Vitamin C 13mg21%
Calcium 101mg10%
Iron 4mg20%