Egg Flower Shrimp Soup
| Yield: | 4 Servings |
| Categories: | Soups |
| 1 | lb | Medium to large shrimp; peeled and deveined |
| 8 | Quarter sized slices fresh ginger | |
| 5 | c | Low-salt chicken broth |
| 2 | ts | Low-salt soy sauce |
| 1 | c | Thawed frozen petite peas |
| 1/2 | c | Thinly sliced green onions |
| 2 | lg | Eggs; slightly beaten |
| Salt and pepper |
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