Egg Drop Soup With Asparagus Recipe
Ingredients
| 3/4 pound fresh asparagus, trimmed and cut into 3/4-inch pieces | ||
| Sodium chicken broth | 4 Cup (16 tbs) | |
| Cold water | 1/4 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| 2 large eggs, lightly beaten | ||
| 2 teaspoons reduced-sodium soy sauce | ||
| 1/2 teaspoon rice-wine or white-wine vinegar | ||
| Ground white pepper | 1 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.
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.
Chef
