Asparagus Egg Drop Soup

This Asparagus Egg Drop Soup recipe is light, quick and easy – and so good! Feel free to use any other vegetable if you are not an asparagus fan.

I love finding soups recipes that are simple and come together quickly while at the same time are good for you. Not always easy. Many soups are rich and indulgent. This Asparagus Egg Drop Soup recipe is prefect. In under a half an hour you will be serving this delicious soup.

Asparagus Egg Drop Soup

Ingredients:

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 cups reduced sodium chicken broth
¼ cup water
3 Tbsp cornstarch
2 large eggs, lightly beaten
2 tsp soy sauce
½ tsp rice wine vinegar

Directions:

Bring a small pan of water to a boil. Add the trimmed asparagus and cook until crisp tender, about 3 minutes. Drain the asparagus in a colander. Rinse under cold water, drain and set aside.

In a separate pan bring the chicken broth to a boil. Whisk together the water and cornstarch in a small bowl until smooth and whisk the cornstarch mixture into the broth. Simmer until the soup mixture thickens slightly, about 2 minutes.

Reduce the heat until the broth barely simmers. Slowly drizzle the lightly beaten eggs into the soup, while stirring in a circular motion. Cook about 1 minute. Gently stir in the soy sauce and vinegar. Add the asparagus and serve.

Makes about 4 servings.