Corn and Lentil Soup
Wash lentils in a strainer. Put in large pot with vegetable stock, ginger root, soy sauce, and water. Bring to a rapid boil for 10 minutes. Skim off any froth from the surface. Reduce the heat, cover and simmer for 15 minutes.
Mix the cornstarch with the sherry in a small bowl. Add the corn and cornstarch mixture to the pan. Simmer over a low heat for 2 minutes, stirring occasionally.
Whisk the egg white slightly 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 to taste and serve.