Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken stock
  • 1/2 teaspoon turmeric
  • 1/2 pound asparagus spears (ends trimmed (or snapped with your fingers) and chopped bite size)
  • 1 shallot (finely chopped)
  • 3 tablespoons cornstarch mixed with ½ cup water
  • 3 large eggs (lightly beaten)
  • 1 teaspoon sesame oil
  • juice of 1 lemon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 stalks scallions (finely chopped)

Instruction

  • In a medium size pot, add chicken stock, turmeric, asparagus and shallots. Bring to a boil and lower heat to a simmer. Cook for about 5 minutes, until vegetables have softened but still yield a little crunch.
  • Stir cornstarch and water and slowly add to the soup, stirring constantly.
  • Slowly add the eggs and using a fork or a whisk, stir constantly in a zig zag motion.
  • Turn the heat off and add sesame oil, lemon juice, salt and pepper. Stir.
  • Serve immediately topped with chopped scallions.