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Egg Drop Soup With Asparagus

fast.cook's picture
Ingredients
  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)
  Cornstarch 3 Tablespoon
  Eggs 2 Large, lightly beaten
  Reduced sodium soy sauce 2 Teaspoon
  Rice wine/White-wine vinegar 1⁄2 Teaspoon
  Ground white pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Egg

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