Japanese Shrimp Soup - cooking recipe

Ingredients

1/2 tsp. ground ginger
1 (13 3/4 oz.) can chicken broth
1 tsp. soy sauce
1/2 cucumber, peeled
2 large mushrooms, sliced 1/4 inch thick
4 to 6 sprigs water cress
24 medium frozen, peeled deveined shrimp
2 Tbsp. lemon juice
1 (8 oz.) bottle clam juice (not shaken)
1/3 c. shredded, peeled carrot

Preparation

In 2-quart saucepan bring ginger and 3 cups water to boil on moderate high heat.
Add shrimp and let stand 2 minutes.
Drain and rinse shrimp in cold water; rinse pan.