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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Egg Drop and Asparagus Soup

Source: dLife

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

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 2.6 Fat, 0.9 Vegetables, 0.5 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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Servings

Ingredients

0.75
0 3/4 lb fresh asparagus 4.0
4 cup fat free reduced sodium chicken broth 0.25
0 1/4 cup cold water 3.0
3 tbsp cornstarch 2.0
2 each eggs 2.0
2 tsp low sodium soy sauce 0.5
0 1/2 tsp rice vinegar 1.0
1 pinch white pepper

Directions

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.
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.
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.
Evenly divide asparagus into 4 and place into a soup bowl. Top with 1 1/4 cups of soup.