Have you ever tried asparagus and egg soup? Here is another delicious and easy recipe to cook soup! Since I could not find fresh asparagus in the market, I just used can asparagus spears instead.
1. Boil the chicken broth and the asparagus till it is soft (if use fresh).
2. Add slices of chicken (if you want, you may season the meat with a tea-spoon of soy sauce and tea-spoon of corn starch before adding to the soup. This will make the meat tender.) and one or two table-spoon of corn starch water (depend on how thick you want your soup) and season it to your taste.
3. Let it boil and keep stirring the soup as you pour the beaten egg/s into the soup. Choice of crab meat may be added instead of chicken but don’t forget to add a few drops of sesame oil. Serve the soup while hot. Happy Saturday!
brushes and papers
brushes and papers 
July 6, 2013 at 14:44
the appearance of the egg in the broth is something i have always found difficult to do. is there a trick to it? how do u do it?
July 6, 2013 at 16:42
There is no trick. Just thicken the soup with corn starch and pour the beaten egg in. But remember, it has to be on boiling point and you have to keep slow stirring the soup while you pour egg. Once the egg is all in. You may turn off the heat. All is done. You have a nice egg drops soup tonight. Enjoy.
July 6, 2013 at 21:47
Looks fabulous.
July 6, 2013 at 21:52
Thank you.