Egg Drop Soup with Asparagus and Rice Recipe
Photo: Marshall Troy
Serves 4
Ingredients
2 scallions, thinly sliced
¼ cup soy sauce
½ tsp. sugar
½ tsp. peeled and grated ginger
½ tsp. toasted sesame oil
Pinch of crushed red pepper flakes
6 cups low-sodium chicken stock
1 pound asparagus, trimmed and sliced into 1/3" pieces
5 large eggs
2 cups cooked rice
2 cups shredded cooked chicken
Directions
Total time: 25 minutes
In a small bowl, combine scallions, soy sauce, sugar, ginger, sesame oil and crushed red pepper flakes. Set aside. In a large saucepan, bring chicken stock to a boil. Add asparagus and simmer over medium-high heat until tender, about 2 minutes.
In a medium bowl, beat eggs. Slowly pour eggs into soup, whisking continuously to create egg threads. When cooked (about 20 seconds), turn off heat. Divide rice and chicken among 4 bowls. Ladle soup into bowls and pass reserved sauce at the table.
Ingredients
Directions
Total time: 25 minutes
In a small bowl, combine scallions, soy sauce, sugar, ginger, sesame oil and crushed red pepper flakes. Set aside. In a large saucepan, bring chicken stock to a boil. Add asparagus and simmer over medium-high heat until tender, about 2 minutes.
In a medium bowl, beat eggs. Slowly pour eggs into soup, whisking continuously to create egg threads. When cooked (about 20 seconds), turn off heat. Divide rice and chicken among 4 bowls. Ladle soup into bowls and pass reserved sauce at the table.
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