How to cook: Japanese-style crab and corn soup

How to cook: Japanese-style crab and corn soup

A couple of weekends ago, we ate at a Cantonese cum Singaporean restaurant called Tao Yuan in Manila. It’s on the corner of Malvar and Mabini Streets in Malate across Pan Pacific Plaza Hotel. We loved the food, most of the dishes we ordered anyway, and I was supposed to write a review but the photos are all yellow and no amount of Photoshopping can fix them. Anyway, the soup that we had at Tao Yuan was called Japanese-style corn soup made with shredded sweet corn, shredded crab sticks and eggs. This is my version.

This soup requires a good quality base. I used beef broth but you can substitute chicken or fish broth. If you are going to make your own broth, I suggest throwing in a small piece of ginger along with the garlic and onion.


  • 4 to 6 c. of broth
    1-1/2 c. of shredded crab sticks
    1-1/2 c. of (canned) cream style corn
    3 tbsps. of tapioca or corn starch (not all-purpose flour, please, as it will make the soup cloudy)
    2 eggs, beaten
    salt, to taste


Japanese-style crab and corn soup

  1. Disperse the starch in half a cup of broth.

    Heat the broth and corn together. Pour in the starch solution, stirring to prevent lumps from forming. Season with salt. Continue heating, with constant stirring, until the mixture simmers. Cover, lower the heat and cook for about 10 minutes (it’s mostly to cook the starch to get rid of the flour-y sensation it makes in the mouth).

    Add the shredded crabsticks. Continue simmering for another minute.

    Pour in the beaten eggs in a thin stream using a circular motion. Leave to set partially for about 15 seconds then stir lightly but swiftly.

    Japanese-style crab and corn soup

    The soup is thick and rich and you get crab sticks, corn and eggs with every mouthful.

Quick Notes

Crab sticks are not made from real crabs. They are “imitation” crab sticks made with fish.

Cooking time (duration): 25 minutes

Number of servings (yield): 4

Meal type: soup

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  • nina

    ang sarap, miss connie…and very easy to do!

  • Connie

    Yep, and quite filling because it’s thick. :)

  • Sandra

    Connie, can you use canned crab meat versus the crab sticks?

  • boogie

    will try this next week! the best crab & corn soup I had was at a cruise to Mexico. they used real crab & it was superb. I then found out that the chef was filipino. haha!

  • Dot

    Yum! I’ll cook this tomorrow!

  • Connie

    I’ve never used canned crab meat, so I really don’t know.

  • cathyruss_nz

    “I made this soup this morning and it was delicious! the entire family love it.Thank you for such a wonderful tasty…

  • Connie

    Royal Caribbean?

  • florisa

    Uy! finally a recipe of crab and corn. The powdered type has always been a favorite kya lang i know puro sya preservatives at sodium. Not really good sa health. Now I can cook a large batch and store it sa ref. Thanks Ms. Connie.

  • boogie

    carnival cruises. very many & helpful Filipino staff. they even gave us sinigang that they cooked for the Filipino staff.

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  • sonia

    hello! i’m hoping to try this one for my kids. just a question, where can i buy a good broth?

  • Connie

    I always recommend that you make your own. :)

  • Tim

    Hi do you temper the eggs before you put them into the soup?

  • sonia

    thanks! i always try to visit your website. very inspiring. you make cooking seem easy. thanks for the wonderful recipes!

  • Connie


  • Tim

    Thanks really helped with my hangover

  • fred

    most of the cooks in cruise line are pinoys. You can request pa nga like our cruise in alaska with Holland America line ms. Westerdam, i ask for sinigang na ulo ng salmon fresh talaga, and kilawin halibut wow yummy.

  • toping

    thanks for the recipe ms. connie. my sisters love it. they thought it is the powdered crab and corn. thanks again. more power.

  • kathy

    this is family favorite when we eat at chinese restaurants. but i cooked this for my parents last weekend & they were won over because it was made from scratch.. Thanks for sharing this recipe!