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Egg Drop and Asparagus Soup
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 87.8
Total Carbs 10.0 g
Dietary Fiber 2.3 g
Sugars 2.3 g
Total Fat 2.6 g
Saturated Fat 0.8 g
Unsaturated Fat 0.4 g
Potassium 270.5 mg
Protein 6.8 g
Sodium 552.9 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 lb  fresh asparagus
4 cup  fat free reduced sodium chicken broth
0 1/4 cup  cold water
3 tbsp  cornstarch
2 each  eggs
2 tsp  low sodium soy sauce
0 1/2 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.

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