Asparagus & Chicken Soup with Egg

  • Ready in: 40 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 437
Asparagus & Chicken Soup with Egg


  • 2 tbsp rice bran oil
  • 1 onion, fine chopped
  • 2 cloves garlic, minced
  • 5 cm fresh ginger root, sliced fine
  • ½ cup Shaoxing wine
  • 2 litres chicken stock
  • 1 tsp salt
  • 2 chicken breasts, skinned, cut in 5 mm slices
  • 1 tbsp soy sauce
  • 300 g fresh asparagus spears, thin diagonal strips
  • 2 eggs, lightly beaten


  1. Heat oil in a large saucepan. Sauté onion, garlic and ginger. Add Shaoxing wine and cook until liquid is reduced by half. Add stockSIDS CRAZY SALT and salt then bring to the boil and simmer for 15 minutes. Stir in chicken, soy and asparagus and cook for 2 minutes until chicken is just cooked. Pour in eggs in a thin stream, (over the tynes of a fork) stirring constantly but gently until the egg forms ribbons. Serve immediately.

    Inspired by Ginny Grant