• 2 tblsp corn starch
  • 2 tblsp water
  • 5 cups chicken or vegetable broth, low-fat, low-sodium, organic is ideal
  • 2 tblsps. cooking sherry
  • 1 tblsp Bragg liquid amino or soy sauce (gluten free)
  • 1 tblsp. peeled and grated fresh ginger
  • 2 cups mushrooms, sliced
  • 1 cup carrot, shredded
  • 1 cup peas
  • 3/4 pound shrimp, medium, peeled and deveined
  • 2 eggs, beaten
  • 1/3 cup green onions, thinly sliced


Whisk together corn starch and water until smooth. In a large pot combine corn starch mixture, broth, sherry, liquid aminos, ginger, mushrooms, and carrot,. Cook covered over medium heat for 15 minutes. Add peas and shrimp and cook 3 more minutes (best to not overcook shrimp). Slowly pour egg mixture into soup, stir gently for 1 minute. Add green onions and serve.

 Serves: 4

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