Soups
Asparagus, Straw Mushroom, Laver and Egg Drop Soup
traditionally associated with supporting healthy blood pressure, aiding digestion, and reducing excess lipids
Why people make this soup
Asparagus has been called the “king of vegetables” in East Asian culinary tradition, prized not just for its fresh, clean flavour but for being rich in protein, vitamins, dietary fibre, and trace minerals. Interestingly, thinner asparagus is often considered more nutritionally potent, as the tips and skin concentrate the most active compounds.
Combined with laver (purple seaweed) and straw mushrooms, this quick-to-cook soup supports healthy gut movement, helps the body eliminate waste, and is traditionally associated with maintaining healthy blood pressure and lipid levels. It is simple enough for a weeknight dinner yet nourishing enough to earn its place as a wellness dish.
Who it suits / who should be cautious
- Suits healthy adults and the whole family; also considered appropriate for new mothers in the first week after delivery to support bowel movement
- Well-suited for those managing high blood pressure, high cholesterol, or weight
- People with high uric acid levels or gout must avoid this soup — both asparagus and mushrooms contain significant purines
- Safe for pregnant women as a light, nutritious meal
Why these ingredients (the food-therapy logic)
- Asparagus (lu sun): Rich in fibre, vitamins C and E, folate, and antioxidant compounds; in food therapy it is associated with cooling and reducing excess internal heat, supporting urinary flow, and promoting regular bowel movement; the tips contain particularly concentrated active compounds
- Straw mushrooms (cao gu): High in protein and B vitamins; associated in food therapy with supporting immunity, reducing excess lipids, and providing a satisfying savoury base; fresh shiitake or button mushrooms can be substituted
- Dried laver (zi cai): Seaweed rich in iodine, minerals, and fibre; traditionally used to soften accumulations, support healthy blood pressure, and benefit the thyroid
- Egg: Provides complete protein; the beaten egg is stirred in at the end for the characteristic silky egg-drop texture
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Asparagus | 150 g (4 liang) | Trim the woody ends; peel any tough outer skin |
| Straw mushrooms (cao gu) | 75 g (2 liang) | Halve lengthwise; substitute with fresh shiitake if unavailable |
| Dried laver (zi cai) | 1 small handful | Rinse briefly |
| Egg | 1 large | Beat lightly |
| Water | 3 bowls (approx. 600 mL) | |
| Salt and seasoning | to taste |
Method
- Rinse the asparagus, snap or trim off the woody base, and cut into bite-sized pieces. Peel any particularly tough outer skin if needed.
- Wash the straw mushrooms and cut each in half lengthwise.
- Rinse the dried laver briefly.
- Beat the egg lightly in a small bowl.
- Bring 3 bowls of water to a rolling boil. Add the asparagus, straw mushrooms, and laver.
- Simmer for 7 minutes until the asparagus is tender but still has a slight bite.
- Stir the beaten egg slowly into the simmering soup in a thin stream while stirring, to create silky egg ribbons. Season with salt and any other seasoning you like.
- Once the egg sets and the soup returns to a boil, it is ready. Serve immediately.
Bro Niu’s tips
Asparagus does not need to be thick and large to be good — the tips and thinner stalks are often more nutritious. For those with high uric acid or gout, this soup is unfortunately not suitable, as both asparagus and mushrooms are relatively high in purines. If you cannot find straw mushrooms, fresh shiitake or button mushrooms work very well as substitutes. This soup is light and easy to digest, making it a good choice for new mothers in the first week postpartum.
Community questions answered (selected)
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Q (reader): I heard that people with high uric acid should not eat asparagus or mushrooms. Is that true? Bro Niu: Yes, that is correct — people with high uric acid should avoid asparagus and mushrooms. I have noted this as a caution in the recipe.
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Q (Sandy, 21 weeks pregnant): I am pregnant and have had high blood pressure readings. How should I manage it? Bro Niu: Pregnancy blood pressure can be a serious matter — please continue monitoring with your doctor. For supportive food choices, this asparagus soup is fine to eat. Avoid salty and heavy foods, and try to rest well. If readings remain consistently elevated, please see your doctor.
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Q (BOBO): Can I substitute a different mushroom for fresh straw mushrooms? Bro Niu: Fresh shiitake or fresh button mushrooms work as replacements.
Published March 28, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
