One-Egg Egg Drop Soup
Medium Soup

One-Egg Egg Drop Soup

Total Time
38 min
22m prep · 16m cook
Servings
4 people
Rating
Difficulty
Medium
27 views

Trust me, one egg is enough to make a sumptuous Egg Drop Soup! The problem I find with egg drop soup recipes is that the timing for the egg drop is never right, so the egg never separates into true ribbons. My Chinese father taught me the trick to this soup, which I now pass to you!

Ingredients

  • 1 egg
  • 0.25 teaspoons salt
  • 2 tablespoons tapioca flour
  • 0.25 cups cold water
  • 4 cups chicken broth
  • 0.13 teaspoons ground ginger
  • 0.13 teaspoons minced fresh garlic
  • 2 tablespoons chopped green onion
  • 0.25 teaspoons Asian , toasted
  • 1 pinch white pepper , Optional

Instructions

  1. 1

    Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.

  2. 2

    Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

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Nutrition Facts

Per serving

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