Source: dLife

A creamy corn soup with pieces of crabmeat makes this soup a true delight to eat.

Servings

4 oz cooked crab
0.5 tsp fresh ginger root , finely chopped
2 tbsp whole milk
1 tbsp cornstarch
2 egg whites
2.5 cup low sodium vegetable broth
1 cup cream style canned corn
1 pinch salt and pepper
0.5 cup chopped scallions , to garnish

1 Flake the crabmeat and mix with the ginger in a bowl. In a separate bowl, mix the milk and cornstarch until smooth.
2 Beat the egg whites until frothy.
3 Add the milk and cornstarch mixture and beat again until smooth. Blend with the crabmeat.
4 In a wok, (or large pan), bring the vegetable stock to a boil. Add the creamed corn and bring back to a boil.
5 Stir in the crabmeat and egg white mixture, season to taste, stir gently until well blended.
6 Serve garnished with chopped scallions.

For variation you can use chopped chicken breast instead of crabmeat.