Velvet Corn Soup
|Chicken broth||6 Cup (96 tbs)|
|Medium shrimp||1⁄4 Pound, peeled, deveined, and coarsely chopped|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|Coarsely chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Canned cream style corn||16 3⁄4 Ounce (1 Can)|
|Sesame oil||2 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Cornstarch||3 Tablespoon, mixed with 1/3 cup water|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg whites||2 , lightly beaten|
|Green onion with tops||1 , thinly sliced|
Cooking Bring broth to a boil in a 3-quart pot.
Add shrimp, ham, water chestnuts, corn, sesame oil, salt, and pepper and return to a boil.
Add cornstarch solution and cook, stirring, until soup boils and thickens slightly.
Remove from heat and slowly drizzle in egg whites, stirring constantly.
Sprinkle with green onion.