Shrimp and Egg Flower Soup

Name: Shrimp and Egg Flower Soup
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
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

Submitted by kymgerberich

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

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Ready In:: 45mins
Ingredients:: 12
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

Combine cornstarch and water in a small bowl, stirring with a whisk.
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.