8 Treasures Recipe

Ingredients <br>- 1 tablespoon vegetable oil <br>- 2 1/3 cups ground beef <br>- 2 1/3 cups peeled and deveined medium shrimp (30-40 per pound) <br>- 1 cup cubed fully cooked ham <br>- 4 sliced fresh mushrooms <br>- 2 leeks, chopped <br>- 8 cups water <br>- 2 (12 ounce) packages firm tofu, drained and cubed <br>- 1 (14.75 ounce) can cream-style corn <br>- 1/2 cup cornstarch <br>- 1 cup water <br>- 4 egg whites, beaten <br><p></p>Directions <br>step 1: Heat oil in a large soup pot over medium-high heat. Cook the ground beef, shrimp, ham, mushrooms, and leeks in the oil until the ground beef is browned, about 10 minutes. Pour in 8 cups water and bring to a simmer; cook for 10 minutes. <br>step 2: Stir the tofu and creamed corn into the soup. Whisk the cornstarch into 1 cup water; stir into pot. Bring to a simmer; cook until the soup has thickened, about 5 minutes. Slowly stir egg whites into thickened soup until they firm into ribbons. <br>

Ingredients
- 1 tablespoon vegetable oil
- 2 1/3 cups ground beef
- 2 1/3 cups peeled and deveined medium shrimp (30-40 per pound)
- 1 cup cubed fully cooked ham
- 4 sliced fresh mushrooms
- 2 leeks, chopped
- 8 cups water
- 2 (12 ounce) packages firm tofu, drained and cubed
- 1 (14.75 ounce) can cream-style corn
- 1/2 cup cornstarch
- 1 cup water
- 4 egg whites, beaten

Directions
step 1: Heat oil in a large soup pot over medium-high heat. Cook the ground beef, shrimp, ham, mushrooms, and leeks in the oil until the ground beef is browned, about 10 minutes. Pour in 8 cups water and bring to a simmer; cook for 10 minutes.
step 2: Stir the tofu and creamed corn into the soup. Whisk the cornstarch into 1 cup water; stir into pot. Bring to a simmer; cook until the soup has thickened, about 5 minutes. Slowly stir egg whites into thickened soup until they firm into ribbons.

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