This recipe is light, quick and easy – and so good! Feel free to use any other vegetable if you are not an asparagus fan.
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
Bring a small pan of water to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain 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 cup until smooth and whisk into the broth. Simmer until the 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.
This post linked to Frugal Food Thursday.