Egg Drop Soup

By Bess Clemons

1 can creamed corn

1 ½ TBS cornstarch

1 tsp sesame oil

5 c water

3 TBS Water

dash white pepper

4 cubes chicken bouillon

1 egg beaten

choose one or several of the following to total ½ c

scallops, ground beef, chicken or ham

Bring water to boil w/ chicken bouillon and corn then add chosen meat and bring to boil. Mix water and cornstarch and add to the soup to thicken. Turn off heat gradually pour egg into soup and stir until egg is cooked. Add sesame oil and pepper