Hot-and-Sour Soup with Shrimp

1/2 cup frozen pea s

2 tablespoons soy sauce

2 tablespoons thinly sliced green onion (1)

8 ounces fresh or frozen peeled and deveined shrimp

4 ounces firm, silken-style tofu (fresh bean curd), cut into bite-size pieces

1 egg , beaten

1 tablespoon cornstarch

1 teaspoon sugar

1/4 cup rice vinegar or white vinegar

3 1/2 cups chicken broth

1 tablespoon cold water

1/2 cup shredded carrot (1 medium)

1/2 of a 15-ounce jar whole straw mushroom s, drained, or one 6-ounce jar sliced mushrooms, drained

1 teaspoon grated fresh ginger