One-Egg Egg Drop Soup

One-Egg Egg Drop Soup
  • 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)


  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.

05/04/2018
One-Egg Egg Drop Soup, recipe PT15M PT1H 5 455 calories

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