Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock. In a cup, mix cornstarch and cold stock to make paste. In heavy 2-quart saucepan, heat oil until hot. Saute green onions & ginger for about 30 seconds, stirring constantly to avoid burning. Add stock & corn; stir & bring to just under boil. Add salt, pepper & sugar. Simmer 15 minutes or until ready to serve. Just before serving, turn up heat again to a bubbly boil. Dribble in cornstarch paste until soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry. Now beat egg white with a fork to a light froth. Turn off heat. Quickly swirl in egg whites. Pour into serving bowl. Garnish with ham. Serve.
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 10.8mg||3 %|
|Sodium 680.1mg||23 %|
|Potassium 548mg||14 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17.2g|
|Protein 19.9g||28 %|
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Calories per serving: 226
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