Oriental Corn Soup - cooking recipe

Ingredients

1 (49 1/2 oz.) can chicken broth
2 (16 oz.) cans cream-style corn
1/2 c. frozen peas and carrots
1/2 tsp. white pepper
1/4 tsp. minced garlic (dehydrated)
2 drops sesame oil
2 eggs with yolks
3 egg whites
2 tsp. cornstarch
1/2 c. cold water

Preparation

Pour chicken broth into Dutch oven.
Add pepper, garlic and sesame seed oil.
Bring to a boil.
Microwave or cook peas and carrots.
Mix egg yolks and egg whites in a small bowl and whip slightly by hand.
Remove boiling broth from heat.
While stirring broth, slowly pour in eggs.
Return to medium heat.
Add corn and vegetables.
Bring to a boil.
Mix cornstarch with water and add to soup.