Crab And Corn Soup - cooking recipe

Ingredients

4 cups chicken stock
2 tsp fresh ginger, finely grated
1 (15 oz) can creamed corn
1 (10 oz) can corn kernels, drained, rinsed
10.5 oz fresh crabmeat
1 None egg, lightly beaten
3 None spring onions, thinly sliced, plus extra for serving
2 tsp sesame oil

Preparation

Combine stock and ginger in a large saucepan. Bring to a boil over high heat. Add corn and crabmeat. Reduce heat and simmer for 5 mins.
Slowly add egg in a thin stream, swirling to make \"egg flowers.\" Add spring onions and sesame oil. Season. Serve topped with extra spring onion.