One-Egg Egg Drop Soup

This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.

Rated 4.4 from 24 votes

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.

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.

One-Egg Egg Drop Soup

What You Need

Instructions

Popular Recipes List