Chinese style crab and sweetcorn soup

Bit of an experiment, this. Trying to create a Chinese style soup for a quick tea and an excuse to break out a bag of prawn crackers.

Very simple to make though. I had some chicken stock in the freezer from the last roast I did – boiled up the chicken carcass and wings with onion, carrot, leek tops, bay leaf and peppercorns in enough water to cover it for an hour then froze a few tupperwares of it. I’ve used Marigold or chicken stock cubes too.

Anyway, put stock in a pan and add some broken up noodles (one ‘sheet’ per two people) and some tinned sweetcorn. A shake of soy sauce and sesame oil would be good additions if you have them, as would some chilli – if not, taste for whether it needs salt. After about 10 mins the noodles and corn should be cooked. Add a few chopped spring onions and a tin of white crab meat (M&S was really good). Give it a minute or two to warm through then serve. My iPhone pic above really doesn’t do it justice!

Very easy indeed and tasted just like you get down the local Chinese. And prawn crackers rule.