1 litre chicken broth
2 surimi bars
2 cans corn, drained
2 Cambray onions, chopped
2 tbsp cornstarch
1 1/2 tbsp soy sauce
Blend surimi with corn and 1 cup of chicken broth.
Cook the mixture with the rest of the chicken broth and onion until it begins to boil.
Dissolve the cornstarch in 4 tbsp cold water
Add to the soup and cook at low heat for 20 minutes until it thickens.
Season with soy sauce and cook for 10 more minutes.