Gourmet Traveller


Egg and crab soup


Sweet, wholesome, and a little luxurious, this simple soup, which is as suitable for a light dinner as it is for a dinner party, is ready in a matter of minutes.

1 litre (4 cups) chicken stock
20 gm (4cm piece) ginger, finely chopped
60 ml (¼ cup) light soy sauce, plus extra to taste
1 tbsp cornflour
1 tbsp black vinegar, or to taste, plus extra to serve
2 tsp coarsely ground white pepper, or to taste
200 gm raw crabmeat
1 egg and 1 eggwhite, whisked together
2 thinly sliced spring onions, plus extra to serve

Combine stock and ginger in a saucepan and bring to the boil. Meanwhile, combine soy with cornflour, stirring until smooth, then add to saucepan. Add vinegar, pepper and extra soy sauce to taste, then add crabmeat and

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