Easy Asparagus Crab Soup

• 2 cans (14-1/2 ounce) Chicken Broth
• 1 can (15 ounce) Asparagus Spears, drained
• 1 can (6 ounce) Lump Crabmeat, drained
• 1 Block Tofu, drained and cubed
• 1/4 cup Cornstarch
• 1 Egg, beaten

In a large pot, combine 2 cans of chicken broth, and one can of water. Bring to a boil. Add asparagus, crabmeat, and tofu and return to a boil. Add water to the cornstarch until mixture is liquid (about 1/4 to 1/2 cup water).

Stir the cornstarch mixture into the soup until you achieve the desired thickness. Bring the soup to a boil then remove the pot from heat. Stir in the egg to create the egg drop texture.