Shrimp Ball Soup - cooking recipe

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 3 tablespoons 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

Preparation

For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger.
Add shrimp and mix well.
In a Dutch oven combine broth, rice wine, pepper and garlic.
Bring to a boil and add shrimp mixture by rounded teaspoons; return to boiling; reduce heat.
Cover and simmer for 1 minute.
Add pea pods, carrots, tofu, and green onion.
Return to boiling; reduce heat; cover and simmer for 5 minutes more until vegetables are crisp-tender.