Velvet Corn & Mushroom Soup

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1 ounce dried shiitake mushrooms

3 tablespoons cornstarch

5 to 6 cups chicken broth

1 tablespoon soy sauce

2 tablespoons mirin (rice cooking wine)

1 (14.75-ounce) can cream-style corn

1 (9-ounce) can whole kernel corn

2 egg whites, lightly beaten

2 green onions, sliced thin on the bias

1 tablespoon sherry vinegar or rice vinegar

Kosher salt and ground black pepper to taste

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