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One-Egg Egg Drop Soup


Total Time: 20 min (Prep 10 min; Cook 10 min)

Yield: 4 servings




1 egg

1/4 teaspoon salt

2 tablespoons tapioca flour

1/4 cup cold water

4 cups chicken broth

1/8 teaspoon ground ginger

1/8 teaspoon minced fresh garlic

2 tablespoons chopped green onion

1/4 teaspoon Asian (toasted) sesame oil (optional)

1 pinch white pepper (optional)



One-Egg Egg Drop Soup


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.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.