2 tbsp green lentils
4 cups vegetable stock
½ inch ginger-root chopped finely
2 tsp soy sauce
1 tsp sugar
1 tbsp cornstarch
3 tbsp dry cherry
11 oz can corn kernels
1 egg white
1 tsp sesame oil
Salt and pepper
Scallion cut into strips
Red chili, cut into strips as well
- Wash the lentils in a strainer. Place in a saucepan with the stock, gingerroot, soy sauce, and sugar. Bring to a boil and boil rapidly, uncovered, for 10 minutes. Skim off any forth on the surface. Reduce the heat, cover and simmer for another 12 to 15 minutes.
- Mix the cornstarch with the sherry in a small bowl. Add the corn with the liquid from the can and cornstarch mixture to the saucepan. Simmer for 2 minutes.
- Whisk the egg white lightly with the sesame oil. Pour the egg mixture into the soup in a thin stream, remove from the heat, and stir. The egg white will form white strands. Season with salt and pepper to taste.
- Pour into 4 warm soup bowls and garnish with strips of scallion and red chili. Serve immediately.