Shrimp and Egg Flower Soup

From Cooking Light. I love egg flower soup and this makes it a light meal as well.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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 1⁄2 teaspoons fresh ginger, peeled, grated
• 1  teaspoon  dark sesame oil
• 1  cup carrot, shredded
• 1  cup frozen baby peas, thawed
• 3⁄4 lb medium shrimp, peeled, deveined, cut lengthwise
• 2  large eggs, lightly beaten
• 1⁄4 cup green onion, thinly sliced

Directions

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. Bring to a boil. Add mushrooms and carrot; cook 2 minutes. Add peas and shrimp; cook 3 minutes or until shrimp are done. Remove from heat. Slowly drizzle egg into broth mixture, stirring constanty. Stir in onions.