Ingredients
3
cups fat-free reduced-sodium chicken broth
1
can (15 ounces) cream-style corn
1
tablespoon soy sauce
1
tablespoon dry sherry, if desired
1
teaspoon grated gingerroot
1/4
teaspoon salt
Dash of white pepper
1
tablespoon cornstarch
2
tablespoons cold water
8
ounces imitation seafood sticks or cooked real king crabmeat, coarsely flaked
2
tablespoons sliced green onions
2
egg whites or 1/4 cup fat-free cholesterol-free egg product
1
teaspoon cider vinegar
1/2
teaspoon sesame oil
Red pepper sauce to taste, if desired
Cider vinegar, if desired
Preparation
Mix broth, corn, soy sauce, sherry, gingerroot, salt and white pepper in 3-quart saucepan. Heat to boiling over medium heat, stirring occasionally. Mix cornstarch and cold water. Stir cornstarch mixture, seafood and onions into broth mixture. Cook 1 to 2 minutes or until thickened; remove from heat.
Beat egg whites slightly (not until foamy); pour slowly into broth mixture, stirring constantly with fork until egg whites form threads. Stir in 1 teaspoon vinegar and the sesame oil. Serve with pepper sauce and additional vinegar.
