Asparagus Egg Drop Soup

6 ingredients
4 steps

Ingredients

  • 3/4 lb fresh asparagus, cut into 3/4 inch pieces
  • 32 ounces chicken broth
  • 4 eggs, beaten
  • 6 ounces ham, diced
  • 2 teaspoons soy sauce
  • 1/4 teaspoon fresh ground black pepper

Directions

  1. 1
    Blanch asparagus in boiling water for 3 to 4 minutes; drain and place in an ice water bath.
  2. 2
    Meanwhile, heat broth in a large saucepan to boiling; reduce heat to a simmer and pour in beaten eggs, whisking until cooked through, about 1 minute.
  3. 3
    Stir in asparagus, ham, and soy sauce; cook until heated through, about 1 minute.
  4. 4
    Season with black pepper.

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