Preparation

• In a large saucepan, heat oil and saute onion stirring occasionally for 5 minutes at low heat or until onions are transparent.
• Add garlic, ginger and chili, stirring for 1 minute. Pour in rice wine vinegar, cook over moderate heat until reduced by half.
• 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.
• Stir in cilantro. Taste with salt and pepper. Remove saucepan from heat, whisk in the eggs well.
• The heat of the soup will cook the eggs.. Serve immediately. Serves 6 to 8.