White’s Crab Soup

Serves 4


250 Grams Crab Meat
1 Tbsp Dry Sherry
2 Tsp Soy Sauce
1 Tbsp Crushed Ginger
1 Leek cut into strips
1 Tbsp Vegetable Oil
20 Grams Shiitake Mushrooms
Salt & Pepper
6 Cups of Fish Stock
1 Beaten Egg
1/4 Cup Parsley chopped
2 Tsp Mirin


Shiitake mushrooms need to be soaked in water for 20 minutes, drain,
remove stalks and slice. Heat oil in a wok or saucepan to a medium
heat, stir in leek, mushrooms and ginger. Cook for 3-4 minutes.
Sprinkle crab meat with soy sauce, sherry and mirin. Add stock to the
wok followed by the crab meat. Bring to the boil.
Skimming any residue of the top. Reduce heat to low, pour in beaten egg and mix stirring lightly. Add chopped parsley and season with
salt and pepper.