2 ⅓ cups peeled and deveined medium shrimp (30-40 per pound)
1 cup cubed fully cooked ham
4 sliced fresh mushrooms
8 cups water
2 (12 ounce) packages firm tofu
drained and cubed
1 (14.75 ounce) can cream-style corn
½ cup cornstarch
1 cup water
4 egg whites
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.
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.