Egg Drop Soup With Asparagus
|Asparagus||3⁄4 Pound, trimmed and cut into 3/4-inch pieces|
|Reduced sodium chicken broth||4 Cup (64 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||2 Large, lightly beaten|
|Reduced sodium soy sauce||2 Teaspoon|
|Rice wine/White-wine vinegar||1⁄2 Teaspoon|
|Ground white pepper||To Taste|
1 Bring a small saucepan of lightly salted water to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain in a colander. Rinse the asparagus under cold running water; drain and set aside.
2 Meanwhile, bring the broth to a boil in a large saucepan. Whisk together the water and cornstarch in a cup until smooth and whisk into the broth. Simmer until the mixture thickens slightly, about 2 minutes.
3 Reduce the heat until the broth barely simmers. Slowly drizzle the eggs into the soup, while stirring quickly in a circular motion; cook about 1 minute. Gently stir in the soy sauce, vinegar, and white pepper. Divide the asparagus among 4 bowls and ladle the soup on top.