Soak mushrooms in 3/4 cup/175 mL warm water until softened, about 30 minutes; reserving liquid, drain. Remove and discard shiitake stems (use stems of other types); finely dice and set aside.

In large saucepan, bring stock and mushroom soaking liquid to boil; add corn, wine, mushrooms and 1/2 tsp/2 mL of the salt. Reduce heat to medium and simmer until corn is tender-crisp, 5 to 10 minutes.

Stir cornstarch with 3 tbsp/45 mL water until dissolved; add to corn mixture and, stirring, return to simmer. Stir in ham and minced onion; simmer for 1 minute.

In bowl, beat together eggs, remaining salt, pepper and 2 tbsp/30 mL water until frothy. In thin stream, slowly pour eggs into soup, stirring. Immediately remove from heat; stir in sliced onion and sesame oil. Top with coriander (if using).

Makes 8 servings.

Chinese Corn Soup with Conpoy
Available at Chinese grocery stores or dry food and herbal medicine stores, conpoy (dried scallops) are a favourite ingredient in Cantonese cuisine.

Soak 1/2 oz/15 g conpoy in water until softened; drain. Shred and marinate in 2 tbsp/30 mL Chinese rice wine, dry sherry or sake, and 1/2 tsp/2 mL grated gingerroot for 10 minutes. Drain.

Omitting ham and adding marinated drained scallops to boiling stock with corn, proceed as above.