QUICK FACTS
PREPARATION TIME
10 min (for 4 serves)
COOKING TIME
10 min (for 4 serves)
SOUP
Egg
SUMMARY
Adding eggs into simmering soup is a common technique used in Asian region. It doesn't only give body to the soup but it also provides the us with extra nourishment easpecially in this recipe where asparagus is added..
INGREDIENTS
9.00 cup (2,295 g)
reduced-sodium chicken stock
600 g
asparagus, trimmed, cut into 1 inch pieces
12.00 egg (444 g)
eggs
3.00 teaspoon (15 g)
lemon juice
3 g
sea salt
3 g
black pepper, ground
METHOD
1. In a Dutch oven or soup pot, bring chicken stock to a boil. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
2. Break eggs into a large measuring cup and whisk until well blended.
3. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork to make threads. Remove from heat and stir in lemon juice. Season with salt and pepper to taste.
4. Ladle in serving bowls.
5. Serve and enjoy.
NUTRITIONAL PANEL
Per Serve
Energy:
312.1 kJ (74.6 kcal)
Protein:
6.8 g
Total Fat:
4.2 g
-Saturated:
1.3 g
-Mono-Unsaturated:
1.4 g
-Poly-Unsaturated:
0.5 g
Total Carbs:
2.3 g
-Complex Carbs:
1.1 g
-Sugar:
1.1 g
Fibre:
1.2 g
Water:
258.6 mL
Alcohol:
0.0 g
Cholesterol:
136.2 mg
