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Corn-Crab Egg Drop Soup

 4 Ratings
0 Comments
  • Prep Time 0 min
  • Total Time 0 min
  • Servings 6

Ladle out big bowlfuls of this hearty soup packed with veggies, eggs and imitation seafood for a filling dinner.

Ingredients

3
cups fat-free reduced-sodium chicken broth
1
can (15 ounces) cream-style corn
1
tablespoon soy sauce
1
tablespoon dry sherry, if desired
1
teaspoon grated gingerroot
1/4
teaspoon salt
Dash of white pepper
1
tablespoon cornstarch
2
tablespoons cold water
8
ounces imitation seafood sticks or cooked real king crabmeat, coarsely flaked
2
tablespoons sliced green onions
2
egg whites or 1/4 cup fat-free cholesterol-free egg product
1
teaspoon cider vinegar
1/2
teaspoon sesame oil
Red pepper sauce to taste, if desired
Cider vinegar, if desired

Directions

  • 1 Mix broth, corn, soy sauce, sherry, gingerroot, salt and white pepper in 3-quart saucepan. Heat to boiling over medium heat, stirring occasionally. Mix cornstarch and cold water. Stir cornstarch mixture, seafood and onions into broth mixture. Cook 1 to 2 minutes or until thickened; remove from heat.
  • 2 Beat egg whites slightly (not until foamy); pour slowly into broth mixture, stirring constantly with fork until egg whites form threads. Stir in 1 teaspoon vinegar and the sesame oil. Serve with pepper sauce and additional vinegar.

Expert Tips

Imitation crabmeat is made from pollack, a mild white fish that is extremely low in fat. An acceptable substitute for real crabmeat, imitation crabmeat is readily available and less expensive. Use it in salads or even stir-fries. Stir additional vinegar into the soup if you like a more sour-tart flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
20
% Daily Value
Total Fat
2g
2%
Saturated Fat
0g
0%
Cholesterol
10mg
10%
Sodium
1050mg
1050%
Total Carbohydrate
18g
18%
Dietary Fiber
1g
1%
Protein
9g
9%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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