Shrimp and Egg Drop Soup


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