Super Easy Asparagus Egg-Drop Soup
1 bunch asparagus, cut into 1-inch
1 tomato, diced
6 mushrooms, sliced
1 small onion, diced
3 cloves garlic, minced
- Cup off about 1-inch of the bottom of the asparagus bunch to avoid “hard” stem. Then, slice into 1-inch pieces.
- In a pot, saute onion and garlic. When golden, add mushroom. Add about 4-7 cups of water depending on how soupy you like it.
- Bring to a boil. Add asparagus and bring to a boil again. Add salt/pepper or Bragg Amino Liquid.
- Crack 2 eggs into the soup and mix. Enjoy!! Eat as simple soup or over brown rice.