Asian asparagus soup

Time: 30 minutes. A takeoff on the cook-it-yourself soup believed to have hailed from Mongolia, this hot pot combines zippy ginger broth, crisp asparagus, and slurpable noodles into a super-quick one-bowl supper. Meanwhile, in a large saucepan, combine broth, ginger, and soy sauce and bring to a simmer over medium heat. Thinly slice pork, then add to broth along with asparagus. Stir to separate meat slices and cook until pork is no longer pink, 3 to 4 minutes. Stir in green onions and noodles.
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Asparagus, Shrimp, and Egg Drop Soup Recipe

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Asian-style soup with asparagus | Serving dumplings

This soup is a variation of the popular Vietnamese crab and asparagus soup — sup mang cua. We have replaced the crab for chicken which makes it incredibly simple and cheap. The broth is made from scratch so you know exactly what is in it! I always have this dilemma whether to buy a whole chicken or frames. In terms of flavour, whole chickens will produce a better broth. The only downside in my opinion is what to do with the leftover meat. This is precisely the reason why I use frames for this recipe.
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Sup Mang Ga – Chicken and Asparagus Soup

The French introduced canned asparagus to Vietnam and resourceful cooks turned it into an elegant soup, using both the spears and their canning liquid for maximum flavor. They added fresh crab and other seafood, and sometimes swirled in egg to create a Viet-Chinese-Franco favorite. The go-to version of asparagus and crab is wonderful but the crab can be time consuming to prep, which is why I prefer to make this asparagus, shrimp, and egg drop soup.
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This egg drop soup is commonly prepared for special occasions and is especially popular during Chinese New Year. When my Grandma was still around, she would add a whole shot of X. Categories: Soup. Cuisine: Chinese.
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