Corn And Shellfish Soup

  • images/corn_and_shellfish_soup.jpg

Makes 6 servings

  • 4 dried Chinese black mushrooms
  • 6 cups chicken broth
  • 1 teaspoon slivered ginger
  • 1 can (about 14 ounces) cream-style corn
  • 4 ounces bay scallops
  • 4 ounces cooked crabmeat, flaked
  • 8 ounces frozen peas, thawed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 4 teaspoons cornstarch dissolved in 2 tablespoons water
  • 1 egg white


  1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Set aside.
  2. In a large pot, bring the broth, ginger, and mushrooms to a boil over medium-high heat. Reduce the heat to medium, add the corn, scallops, crabmeat, and peas, and cook until the scallops turn opaque, about 1 minute. Stir in the sesame oil and pepper. Add the cornstarch solution and cook, stirring, until the soup boils and thickens. Lightly beat the egg white in a bowl. Remove the pot from the heat; slowly drizzle the egg white, stirring constantly, to form "egg flowers."

*Note: If bay scallops are not available, sea scallops may be substituted; cut the sea scallops into smaller slices.