Eating for IBS Recipe Classic
Enjoy this week's classic IBS recipe!
Chinese Sweet Corn and Crab Velvet Soup
This is a safe version of a delicious soup served in almost every Chinese restaurant. Using canned cream corn instead of fresh kernels reduces the insoluble fiber content and accents the subtle sweetness of the crab. This is wonderful served over rice for an extra safe soluble fiber foundation, or with an assortment of steamed Chinese dumplings from your local Asian market.
Makes 8 Servings
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons Tummy Fiber Acacia
6 cups vegetable or fat-free chicken broth
1 slice fresh gingerroot, finely minced
2 tablespoon mirin or Sherry
1 tablespoon granulated sugar
2 14.5-oz. cans creamed sweet corn (about 2 1/2 cups)
4 organic egg whites, beaten slightly
1 cup crabmeat or surimi (fake krab)
1/4 teaspoon salt
Short grain white rice for serving
Put the cornstarch and Tummy Fiber in a small bowl and slowly stir in just enough water to make a thin liquid. Set aside.
Heat the broth and add the ginger, mirin, sugar, and corn. Bring to a boil and drizzle in the egg whites, swirling the soup with a spoon as you do so (the egg should cook into long strands in the broth). Add the crab, salt and pepper and gradually stir in the liquified cornstarch mix until soup slightly thickens. Serve over rice.
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Heather Van Vorous & Heather's Tummy Care
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