Name: Crab and egg soup
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

1.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 return to the boil.

2.Slowly drizzle in egg mixture, stirring to create thin threads, then remove pan from heat. Check seasoning and stir in spring onion.

3.Serve soup sprinkled with extra spring onion and seasoned to taste with extra vinegar.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers