Asparagus, Straw Mushroom, Laver and Egg Drop Soup

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.

Method

1. Rinse the asparagus, snap or trim off the woody base, and cut into bite-sized pieces. Peel any particularly tough outer skin if needed.
2. Wash the straw mushrooms and cut each in half lengthwise.
3. Rinse the dried laver briefly.
4. Beat the egg lightly in a small bowl.
5. Bring 900 ml of water to a rolling boil. Add the asparagus, straw mushrooms, and laver.
6. Simmer for 7 minutes until the asparagus is tender but still has a slight bite.
7. 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.
8. Once the egg sets and the soup returns to a boil, it is ready. Serve immediately.

Nourilo’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.