1 1/2 T. cornstarch

1 3/4 tsp. Black pepper, or more to taste — freshly ground

1/4 C.  Rice vinegar

2 tsp. Soy sauce

1 tsp. Sesame oil

1 large Carrot, julienned — cut into 2″ strips

5 medium Green onions — cut diagonally

6 oz. Tiny (bay) shrimp or crabmeat

 

Heat chicken stock in a saucepan over medium heat. Combine cornstarch and pepper in a small bowl. Whisk in vinegar, soy sauce, and sesame oil. Pour cornstarch mixture into hot chicken stock, whisking to blend. Bring mixture to a boil; boil 1 minute. Remove from heat. Stir carrots into broth and simmer for about 3 minutes. Stir green onions and shrimp into soup. Remove from heat. Adjust flavors to taste.