1/2 cup pastina, or other tiny pasta
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
1/2 tsp lemon juice
1/4 tsp salt
2 tbsp miso paste
- bring broth to a boil in a pot. stir in pasta. cook, uncovered, over medium-high heat, until pasta is just tender, about 5 minutes. stir in asparagus, miso paste, soy sauce to taste; cook for 2 minutes. reduce heat to medium.
- break eggs into a cup and whisk. add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. remove from heat and stir in lemon juice. taste, adding salt if desired.