Asparagus and Lemon Egg Drop Soup

Refreshing and cleansing is what you will think of when you take a sip of this delicious asparagus and lemon egg drop soup. It’s the perfect soup for warm and sunny days!




  1. In a medium size pot, add chicken stock, turmeric, asparagus and shallots. Bring to a boil and lower heat to a simmer. Cook for about 5 minutes, until vegetables have softened but still yield a little crunch.
  2. Stir cornstarch and water and slowly add to the soup, stirring constantly.
  3. Slowly add the eggs and using a fork or a whisk, stir constantly in a zig zag motion.
  4. Turn the heat off and add sesame oil, lemon juice, salt and pepper. Stir.
  5. Serve immediately topped with chopped scallions.


This Asparagus And Lemon Egg Drop Soup Recipe Is:
High in iron
High in riboflavin
High in selenium
High in vitamin A
High in vitamin C
[cap id=”attachment_26349″ align=”alignnone” width=”200″]Cornstarch is what gives Chinese dishes that gooey texture. It can also be used to add crispiness to tofu, meats and vegetables when they are lightly fried.[/cap]

Recipe Card powered byTasty Recipes