Shrimp and Egg Flower Soup

• 2 tablespoons cornstarch
• 2 tablespoons water
• 5 cups reduced-sodium fat-free chicken broth
• 1 tablespoon dry sherry
• 1 tablespoon low sodium soy sauce
• 1 12 teaspoons fresh ginger, peeled, grated
• 1 teaspoon dark sesame oil
• 1 cup carrot, shredded
• 1 cup frozen baby peas, thawed
• 34 lb medium shrimp, peeled, deveined, cut lengthwise
• 2 large eggs, lightly beaten
• 14 cup green onion, thinly sliced

1. Combine cornstarch and water in a small bowl, stirring with a whisk.
2. Combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil in a large saucepan.
3. Bring to a boil.
4. Add mushrooms and carrot; cook 2 minutes.
5. Add peas and shrimp; cook 3 minutes or until shrimp are done.
6. Remove from heat.
7. Slowly drizzle egg into broth mixture, stirring constanty.
8. Stir in onions.

cornstarch, water, chicken broth, sherry, soy sauce, fresh ginger, dark sesame oil, carrot, frozen baby peas, shrimp, eggs, green onion

Taken from www.food.com/recipe/shrimp-and-egg-flower-soup-233079 (may not work)