One-Egg Egg Drop Soup Recipe

Name: One-Egg Egg Drop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg, 1/4 teaspoon salt, 2 tablespoons tapioca flour, 1/4 cup cold water, and more.

Yes, One-Egg Egg Drop Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Egg Egg Drop Soup

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