Asian Broth with Asparagus, Chicken and Eggs

Ingredients:

• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 3 green onions, sliced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 4 large eggs
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a large pot, bring chicken broth to a simmer over medium-high heat.
2. Add chicken breasts to the broth and cook for about 10-15 minutes or until the internal temperature of the chicken reaches 165°F. Remove the cooked chicken from the broth and shred it into bite-size pieces using two forks.
3. Meanwhile, in a separate pan, cook asparagus pieces until crisp-tender and set aside.
4. In the same pan, add garlic, ginger, and green onions and sauté for 1-2 minutes until fragrant.
5. Add soy sauce, rice vinegar, sesame oil, salt, and pepper to the pan and stir well.
6. Add the cooked chicken and asparagus to the broth and let it simmer for 5 minutes.
7. Crack eggs and gently add them to the broth, let it simmer for 3-5 minutes or until the eggs are set.
8. Remove the pot from heat and add fresh cilantro.
9. Divide the broth with chicken, asparagus, and eggs among four large bowls and serve hot.

Verdict:

This Asian broth with asparagus, chicken, and eggs is a nutritious, protein-packed meal that is perfect for a rainy day. The combination of chicken, asparagus, and eggs complemented with fragrant ginger and garlic makes this dish a comfort food that will warm you up from inside-out.

Serving Suggestions:

For an added crunch, try toasting a handful of sesame seeds and sprinkle on top before serving. You can also serve this dish over a bed of rice or rice noodles to make it even more filling.