Shrimp and Egg Flower Soup

Ingredients

• 1 cup carrots shredded
• 2 tablespoons cornstarch 
• 1 teaspoon sesame oil dark
• 1 tablespoon cooking sherry dry
• 2 large eggs lightly beaten
• 5 cups less-sodium chicken broth fat-free
• 1.5 teaspoons ginger fresh grated peeled
• 0.3 cup green onions thinly sliced
• 1 tablespoon soya sauce low-sodium
• 4 ounces pre mushrooms 
• 1 cup peas frozen thawed
• 0.8 pound shrimp deveined peeled
• 2 tablespoons water 

Equipment

• bowl
• sauce pan
• whisk

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.
3. Add mushrooms and carrot; cook 2 minutes.
4. Add peas and shrimp; cook 3 minutes or until shrimp are done.
5. Remove from heat.
6. Slowly drizzle egg into broth mixture, stirring constantly. Stir in onions.