Rating: 4.53 stars
34 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

51 calories; protein 2.7g; carbohydrates 5g; fat 2.1g; cholesterol 51.5mg; sodium 1124mg. Full Nutrition
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