Summer Crab Soup

• 1/2 pound sushi crab, cut into pieces OR 1/2 lb. shrimp, raw OR 1/2 pound oysters, raw
• 1/2 can yellow sweet corn
• 1 bunch cilantro, chopped
• 1 cup sliced white mushrooms OR black tree-ear mushrooms
• 1 large chicken bouillon cube, crumbled
• 1 teaspoon dried chopped garlic
• 1/2 bunch green onions, chopped (green only)
• 1/2 teaspoon powdered ginger
• 1/2 cup ShaoXing wine
• 1/2 tablespoon cornstarch

1. Put 2 quarts water on to boil and add the ginger, garlic and bouillon. When the broth begins to boil, add the crab/shrimp/oysters (whichever you prefer) and mushrooms (black or white). Let simmer on low heat for 10 minutes
2. Add the corn, cilantro, cornstarch and Shaoxing wine last, and simmer for another 5 minutes, stirring well. Pour into soup bowls and garnish with fresh green onion. Let it sit to cool a moment before serving (this helps it thicken a bit).

crab, yellow sweet corn, cilantro, white mushrooms, chicken bouillon cube, garlic, green onions, powdered ginger, shaoxing wine, cornstarch

Taken from food52.com/recipes/21542-summer-crab-soup (may not work)