Source: dLife

A simple yet flavorful soup made with fresh asparagus and egg.

Servings

0.75 lb fresh asparagus , trimmed and cut into 3/4 inch pieces
4 cup fat free reduced sodium chicken broth
0.25 cup cold water
3 tbsp cornstarch
2 eggs , lightly beaten
2 tsp low sodium soy sauce
0.5 tsp rice vinegar
1 pinch white pepper

1 Boil a pot of water and cook the asparagus until tender crisp, about 3 minutes. Drain, rinse under cold water, and drain again; set aside.
2 In the meantime, in a separate large pot, bring the broth to a boil. In a cup, whisk together the water and cornstarch until smooth. Whisk cornstarch mixture into the broth and let simmer until it thickens slightly, about 2 minutes.
3 Lower the heat so that the broth barely simmers. Slowly pour the eggs into the soup, while stirring quickly and in a circular motion; let cook for about 1 minute. Stir in the soy sauce, vinegar, and pepper.
4 Evenly divide asparagus into 4 and place into a soup bowl. Top with 1 1/4 cups of soup.

If you prefer a thinner soup, leave out the cornstarch and 1/4 cup of cold water.