Pour the chicken stock and 1/3 cup rice into a pot and bring to a boil. Bring the heat down to low and simmer for about 15-20 minutes, until the rice is tender.

In a separate bowl, whisk the eggs until they are thick and a light yellow colour. Then add the lemon juice and combine. Gradually add 1 cup of the hot chicken stock to the bowl, mixing well.

Pour the egg mixture back into the pot, and cook on low heat until the soup is smooth and thick. Then remove the pot from the heat and set it aside.

Place the butter in a pan and set to medium heat. Once the butter has completely melted, add the asparagus and lemon zest. Saute for 3-4 minutes until the asparagus is cooked.

Add the asparagus to the soup, as well as the yogurt, salt and pepper, and mix well. Set the soup aside while you make the rice balls.

For each serving, make 2 rice chickens. Take a handful of cooked rice and wrap it tightly in plastic wrap. Then take another handful of rice, about half the size of the first handful, and wrap it tightly in plastic wrap as well. Shape the rice balls into chicken shapes. Wrapping them in plastic wrap makes it much easier to shape the rice. Unwrap the rice balls, and arrange them in a shallow soup bowl. Cut some eyes and mouths out of nori seaweed and beaks and wings out of white cheese, and stick them onto the rice balls.

Pour the soup around the chickens, and enjoy!