Description
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!
Ingredients
Units
Scale
- 4 cups chicken stock
- 1/2 pound asparagus spears, ends trimmed and chopped bite size
- 1 shallot, finely chopped
- 3 tablespoons cornstarch mixed with 1/2 cup water
- 3 large eggs, lightly beaten
- 1 teaspoon sesame oil
- juice of 1 lemon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 green onions, finely chopped
Instructions
- In a medium size pot, add the chicken stock, asparagus and shallots. Bring to a boil and lower the heat to a simmer. Cook for about 5 minutes, until the vegetables have softened but still yield a little crunch.
- Stir cornstarch and water and slowly add it to the soup, stirring constantly.
- Slowly add the eggs and using a fork or a whisk, stir constantly in a zigzag motion.
- Turn the heat off and add the sesame oil, lemon juice, salt and pepper. Stir.
- Top with green onions and serve.
Notes
Keep this egg drop soup in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 201
- Sugar: 6.8g
- Sodium: 690.2mg
- Fat: 7.8g
- Saturated Fat: 2.2g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 21.4g
- Fiber: 1.6g
- Protein: 12.4g
- Cholesterol: 146.7mg
