Ingredients

• 8  ounces fresh or frozen peeled and deveined shrimp
• 3-1/2  cups chicken broth
• 1/2  of a 15-ounce jar whole straw mushrooms, drained, or one 6-ounce jar sliced mushrooms, drained
• 1/4  cup rice vinegar or white vinegar
• 2  tablespoons soy sauce
• 1  teaspoon sugar
• 1  teaspoon grated fresh ginger
• 1/2  teaspoon black pepper
• 4  ounces firm, silken-style tofu (fresh bean curd), cut into bite-size pieces
• 1  tablespoon cornstarch
• 1  tablespoon cold water
• 1/2  cup frozen peas
• 1/2  cup shredded carrot (1 medium)
• 2  tablespoons thinly sliced green onion (1)
• 1  egg, beaten

Directions

1. Thaw shrimp, if frozen. In a large saucepan combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in shrimp and tofu. Return to boiling; reduce heat. Simmer, covered, for 1 minute more.

2. Stir together cornstarch and cold water; stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in peas, carrot, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.

3. Makes 4 servings (about 6 cups)