• 4 cups vegetable broth
  • 2-3 tablespoons soy sauce
  • 1/4 cup diced scallions, plus more for garnish
  • Pepper to taste
  • 1 tablespoon Sriracha (optional)
  • 8-10 asparagus stalks, halved lengthwise and widthwise, tough ends trimmed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3 eggs


  1. In a saucepan, add the broth, soy sauce, scallions, pepper, and Sriracha if using, and bring to a simmer. Add the asparagus and cook for 3 minutes or until just cooked.
  2. In a small bowl, stir together the cornstarch with the cold water and add to the broth, whisking until thick.
  3. In a separate bowl, whisk the eggs, then slowly pour into the broth, over the whisk, continually whisking. As soon as the eggs begin to curdle, remove from the heat.
  4. Serve hot, garnished with scallions.