Egg Drop Soup With Asparagus Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Asparagus3⁄4 Pound, trimmed and cut into 3/4-inch pieces
 Reduced sodium chicken broth4 Cup (64 tbs)
 Cold water1⁄4 Cup (4 tbs)
 Cornstarch3 Tablespoon
 Eggs2 Large, lightly beaten
 Reduced sodium soy sauce2 Teaspoon
 Rice wine/White-wine vinegar1⁄2 Teaspoon
 Ground white pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 458 Calories from Fat 136

% Daily Value*

Total Fat 10 g16%

Saturated Fat 3.2 g16.2%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 2264.4 mg94.4%

Total Carbohydrates 61 g20.4%

Dietary Fiber 7.9 g31.6%

Sugars 11.6 g

Protein 25 g50.1%

Vitamin A 61.2% Vitamin C 32.1%

Calcium 14.2% Iron 53.7%

*Based on a 2000 Calorie diet

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.
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