1 small onion, slivered

3 stalks scallion, chopped on the bias, green and white parts both

1 T. slivered ginger

1/3 C. dashi broth

1 T. soy sauce

1 T. mirin

1 T. sake

1 T. sugar

1 egg, beaten

 

Heat 1 T. of oil in a wok, and add scallion, ginger and onion. Cook for 1 minute, until fragrant. Add the asparagus, cooking for another 2 minutes or so until they become slightly tender and bright green. Meanwhile, in a small bowl, mix together the dashi, soy, mirin, sake, and sugar. Add this mixture to the asparagus. Simmer over low heat for about 5 minutes to thicken the broth. Stir in the beaten egg to incorporate into the broth. It will start to curdle, and look like egg drop soup. Cook for another minute, until the strings of egg have set up and somewhat solidified. Serve over steamed rice.

 

 

Yield:

Calories:

Fat:

Fiber: