Ginger Scented Asian Soup

• 2 12 cups fat-free chicken broth
• 12 cup water
• 1 inch fresh ginger, cut in 2-4 pieces
• 1 (14 3/4 ounce) can creamed corn
• 14-12 teaspoon cayenne pepper (optional)
• 1 12 tablespoons cornstarch
• 14 cup cold water
• 4 ounces turkey ham, finely diced
• 12 teaspoon sesame oil
• 1 egg white, slightly beaten

1. Combine broth, water and slices of fresh ginger over medium heat in a medium saucepan.
2. Bring to slow boil and simmer for 10-15 minutes.
3. Remove ginger chunks.
4. Add corn (and cayenne if using) and heat to boil.
5. Meanwhile combine cornstarch and cold water.
6. Add cornstarch mixture to soup and boil for a few minutes until soup has thickened.
7. Add ham and heat through - shouldn't take long since its finely diced.
8. Remove from heat.
9. Add sesame oil and then SLOWLY add egg white while stirring.
10. Adding the egg white slowly will help create a pretty ribbon effect.

chicken broth, water, ginger, corn, cayenne pepper, cornstarch, cold water, turkey ham, sesame oil, egg

Taken from www.food.com/recipe/ginger-scented-asian-soup-354179 (may not work)