Servings: 5-6

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Mushroom Egg Drop Soup with Purple Asparagus


5 ounces dried shiitake mushrooms, rehydrated according to package directions
5 cups low-sodium chicken broth or bouillon
6 stalks green or purple asparagus, bias-cut into 1-inch pieces
2 slightly beaten eggs
2 green onions, chopped


Drain mushrooms; cut into bite-sized pieces.

In 3-quart saucepan, heat chicken broth or bouillon to boiling. Add asparagus and mushrooms; simmer 2 minutes. Stir in beaten eggs; remove from heat (the hot broth will instantly cook the egg).

Ladle soup into small soup bowls or cups. Sprinkle on chopped green onion for garnish.