Vegetarian Cream-Style Corn Soup (China) - cooking recipe

Ingredients

2 tablespoons corn oil
2 garlic cloves, slices
3 shallots, sliced
3 cups vegetable stock
1 tablespoon vegetarian fish sauce (or soy sauce)
1 tablespoon dry sherry
1 (15 ounce) can creamed corn
2 eggs, lightly beaten
1/2 cup cilantro leaf, chopped (optional)

Preparation

Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
Add vegetable stock & bring to a boil. stir in fish sauce, wine & corn, & while stirring, pour in the eggs in a slow stream so they cook in thin strands.
Garnish, if you like, with the chopped cilantro & serve immediately.