Instructions: Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Set aside.

In a large pot, bring the broth, ginger, and mushrooms to a boil over medium-high heat. Reduce the heat to medium, add the corn, scallops, crabmeat, and peas, and cook until the scallops turn opaque, about 1 minute. Stir in the sesame oil and pepper. Add the cornstarch solution and cook, stirring, until the soup boils and thickens. Lightly beat the egg white in a bowl. Remove the pot from the heat; slowly drizzle in the egg white, stirring constantly, to form "egg flowers."

This recipe yields 6 to 8 servings.

Variation: If bay scallops are not available, sea scallops may be substituted; cut the sea scallops into smaller slices.

Comments: Yes, China has corn. (Where do you think the cornstarch comes from?) One favorite Chinese way to use sweet corn is in luscious seafood soups. This version uses scallops and crabmeat, but feel free to use all scallops, or any other combination of shellfish you like.

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