Serves 4


  • 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


    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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