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