Yield: 5 Servings
1 lb medium Shrimp (peeled and deveined)
8 slices Fresh ginger (quarter sized)
5 cups Chicken broth
2 teaspoons Soy sauce
1 cup Frozen petite peas (thawed)
1/2 cup Green onions (thinly sliced)
2 large Eggs (slightly beaten)(or equivalent egg substitute)
1 teaspoon Salt
1 teaspoon Black pepper
1 tablespoon cornstarch
1/2 cup Water
Using a mallet or back of a knife, pound ginger slices so juice can seep out. In a sauce pan, combine ginger, broth, and soy sauce. Cover and bring to a boil. Then reduce heat and simmer 5 minutes.
Remove and discard ginger. Return soup to boil and stir in shrimp, peas, and green onions. Slowly drizzle eggs over soup. Cook on medium heat for 3-5 minutes until shrimp is cooked.
Mean while, mix cornstach with 1/2 cup water and set aside. Stir up soup to break up eggs. Slowly add cornstarch mixture to soup and mix well. Season to taste with salt and pepper then serve.