Japanese-style crab and corn soup reloaded (this time, with quail eggs)

Servings 4 to 6
Author Connie Veneracion


  • 6 to 8 cups bone broth at room temperature
  • 1 and 1/2 cups crab sticks shredded
  • 1 and 1/2 cups cream style corn (canned)
  • 3 tablespoons tapioca or corn starch (not all-purpose flour, please, as it will make the soup cloudy)
  • 1/3 cup sweet peas
  • 12 to 18 quail eggs hard-boiled, shelled
  • salt to taste
  • pepper to taste


  • Disperse the starch in half a cup of broth. Do this while the broth is still at room temperature; it is a bad idea to try to disperse starch in hot liquid.
  • Heat the broth and corn together. Pour in the starch solution, stirring to prevent lumps from forming. Season with salt and pepper. Continue heating, with constant stirring, until the mixture simmers. It should be clear (i.e., no longer cloudy) and thickened by this time. 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 peas and quail eggs. Continue simmering for another couple of minutes. Taste and add more salt and pepper, as needed.
  • Stir in the shredded crabsticks. Bring to a simmer and turn off the heat. Serve the soup at once.