1 can sweet corn kernels
2 cups fish stock
salt and pepper to taste
1 egg, beaten
1 can crab meat, drained and flaked
Spring onions, chopped
Bring fish stock to boil, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.
Add in the rest of the ingredients.
Top with a sprinkling of spring onions.
