Preparation

1. In a large saucepan, heat oil and saute onion stirring occasionally for 5 minutes at low heat or until onions are transparent.
2. Add garlic, ginger and chili, stirring for 1 minute. Pour in rice wine vinegar, cook over moderate heat until reduced by half.
3. Stir in imitation crabmeat, corn, broth and soy sauce. Let cook until the mixture boils, then cook and additional 5 minutes more, stirring to make sure it doesn't burn.
4. Stir in cilantro. Taste with salt and pepper. Remove saucepan from heat, whisk in the eggs well.
5. The heat of the soup will cook the eggs.. Serve immediately. Serves 6 to 8.