Silky and Smooth Chinese-style Corn Soup

• 435 grams Canned creamed corn
• 2 tsp Weipa
• 2 1/2 cup Water
• 1/2 tsp Salt
• 1 dash Pepper
• 1 tsp Katakuriko dissolved in double its amount of water
• 2 Eggs
• 3 slice Ham
• 1/6 Japanese leek

1. Add creamed corn, 3 cups of water, and Weipa into a pot over high heat.
2. Beat the eggs.
3. Finely chop the ham and green onion.
4. When the pot comes to a simmer, turn down the heat to medium.
5. Season with salt and pepper.
6. Add katakuriko dissolved in water, and stir well to thicken.
7. Turn the heat to high.
8. When it comes to a boil, drizzle in the egg by letting it trickle down on a chopstick.
9. Make sure to pour in slowly and carefully.
10. Stir it once.
11. Turn the heat off when the egg floats to the top.
12. Add ham and green onion into the pot.
13. Mix it once to finish.
14. Top with coriander leaves if you like The soup becomes somewhat Asian.

corn, weipa, water, salt, pepper, water, eggs, ham

Taken from cookpad.com/us/recipes/158688-silky-and-smooth-chinese-style-corn-soup (may not work)