Shrimp Ball Soup

Ingredients

• 1 egg white, slightly beaten
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 8 ounces shrimp, peeled, deveined, finely chopped
• 6 cups chicken broth
• 3 tablespoons rice wine or dry sherry
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• 1 cup fresh snow pea, halved crosswise
• 3/4 cup carrot, thinly sliced
• 4 ounces tofu, cubed
• 3 tablespoons green onions, thinly sliced

Directions

1. 1

   For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger.

2. 2

   Add shrimp and mix well.

3. 3

   In a Dutch oven combine broth, rice wine, pepper and garlic.

4. 4

   Bring to a boil and add shrimp mixture by rounded teaspoons; return to boiling; reduce heat.

5. 5

   Cover and simmer for 1 minute.

6. 6

   Add pea pods, carrots, tofu, and green onion.

7. 7

   Return to boiling; reduce heat; cover and simmer for 5 minutes more until vegetables are crisp-tender.