Crab and Sweet Corn Soup

Heat the chicken or fish stock in a large pot over medium-high heat until small bubbles form around the edges, about 3-4 minutes.

Add the creamed sweet corn and light soy sauce to the hot stock, stirring well to combine and ensure the corn is evenly distributed.

Add the crabmeat to the pot and stir gently to incorporate without breaking apart the crab pieces; let simmer for 2-3 minutes.

Whisk together the cornstarch and water (or stock) in a small bowl until smooth, then slowly pour the mixture into the simmering soup while stirring constantly to prevent lumps from forming.

Continue simmering the soup for 2-3 minutes until it thickens slightly and becomes translucent.

Season the soup with salt and pepper to taste, stirring to incorporate the seasonings evenly.

Remove the pot from heat and slowly drizzle the whisked egg whites into the soup while stirring gently in a circular motion to create delicate egg flower ribbons.

Transfer the soup to serving bowls and garnish with chopped green onions; serve immediately while hot.