Lemon, Corn and Shrimp Broth

Ingredients

• 8 cups chicken stock, preferably homemade
• 1/2 cup sake (Japanese rice wine)
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 4 slices peeled ginger
• 1 cup fresh corn kernels
• 8 medium uncooked shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 8 green onions (white part only, sliced lengthwise into thin shreds)

Directions

1. 1

   Bring stock,sake',soy sauce,sugar and ginger to boil in large saucepan.

2. 2

   Reduce heat and simmer 5 minutes.

3. 3

   Add fresh corn and simmer 5 minutes.

4. 4

   Add shrimp and lemon juice and cook until shrimp turn pink, about 30 seconds.

5. 5

   Ladle soup into bowls, garnish with green onions and serve immediately.