Shrimp Egg Drop Soup

- 2 Tbsp cornstarch
- 2 Tbsp water

- 5 cups chicken broth
- 1 Tbsp cooking sherry
- 1 Tbsp soy sauce
- 1 tsp ginger
- 2 cups mushrooms
- 1 cups shredded carrots
- 1 cup frozen peas
- Bok Choy
- 3/4 lb frozen shrimp
- 2 eggs, lightly beaten

1. Whisk cornstarch and water in small bowl. Then combine cornstarch mixture, chicken broth, sherry, ginger, and oil, and soy sauce in large pot. Bring to a boil.
2. Add mushrooms and carrots, cook two minutes. Add peas, bok Choy and shrimp and cook about 3 more minutes.
3. Remove from heat and slowly stir in eggs, mixing constantly. Serve.