INGREDIENTS
Serves 2
4 cups chicken broth
1 (1") piece fresh gingerroot, peeled and smashed with the back of a knife
2 cloves garlic, thinly sliced
4 tablespoons soy sauce
1/2 pound fresh crabmeat, picked over for shells
2 cups baby spinach
3 tablespoons cornstarch dissolved in 3 tablespoons cold water
3 large egg whites, lightly beaten
2 scallions, thinly sliced
2 teaspoons sesame oil
1. In a medium saucepot, combine the broth, ginger, garlic, and soy sauce. Bring to a boil. Reduce to a gentle simmer and cook 10 minutes uncovered. Remove and discard the ginger.
2. Add the crabmeat and spinach and return to a boil. Very slowly drizzle in the cornstarch mixture while constantly stirring the soup. (It will slightly thicken the soup on contact.) Turn off the heat.
3. Stir the soup in one direction with a large spoon to make a whirlpool in the pot. While the hot soup is spinning, slowly drizzle in the egg whites; they will coagulate immediately. Let the soup stand 1 minute. Adjust seasoning with soy sauce if desired.
4. Divide into two warmed bowls and sprinkle with the scallions. Drizzle the sesame oil over the soup and serve.