A comforting asparagus soup with egg and TOTOLE Chicken Bouillon, made with canned IKPS asparagus.

Cooking Method

1. Sauté the onion and garlic until fragrant.
2. Pour in the water and bring it to a boil, then add the IKPS asparagus.
3. Add the TOTOLE Chicken Bouillon and pepper. Slowly pour in the beaten eggs while stirring continuously.
4. Gradually stir in the cornstarch slurry. Cook, stirring, until the soup thickens and comes to a boil, then remove from the heat.

Serve warm with IKPS Fen Yang Black Vinegar to taste.