One-Egg Egg Drop Soup Recipe -
One-Egg Egg Drop Soup Recipe
  • READY IN 20 mins

One-Egg Egg Drop Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2009

This is a wonderful recipe!! I, too, used cornstarch, because I did not have tapioca flour on hand. This satisfied my craving. Thanks!! =-D

Most Helpful Critical Review
Nov 12, 2009

Good flavor, but the tapioca starch made a texture that I personally don't care for. The family liked it, but like cornstarch version better.

Aug 27, 2010

i didn't use the tapioca flour, used cornstarch instead, but it wuz still delicious. tasted just like the restaurant. i also used a drop or two of yellow food coloring to make it a little bit brighter.

Jan 18, 2012

Perfect. Far better than the too thick artificial yellow soup you get out. I followed the directions as noted and made beautiful egg ribbons that were delicate and abundent. I used cornstarch instead of tapioca flour because that is what I had but I will make this again with tapioca flour to note what the difference is. I used the sesame oil and thought the amount called for was just right. Use quality chicken broth for a delicious and quick satisfying pot of wholesome healthy soup. Very nice recipe Fei Fei, thanks for sharing!

Jan 09, 2012

This was really good. I used homemade chicken bone broth and a local free range egg, I did use the tapioca flour (my son is allergic to cornstarch and the rest of us do not care to eat genetically modified foods) and I wouldn't change a thing. I liked it with the sesame oil on top, but it is good without as well. I did need to add a little salt because my broth didn't contain salt. But I wouldn't think you would need to add salt if you use storebought broth. Thanks for the great (and super healthy) recipe!

Aug 03, 2011

This was great! The sesame oil really made it for me. Mmm. I used chicken stock instead of broth (it was what was on hand) and chives instead of green onion (also what was on hand). I also added an extra egg because I'm recovering from an operation and need extra protein. Excellent recipe! I'll definitely be eating the leftovers today.

Apr 20, 2011

This was pretty close to the restaurant ones except I used cornstarch and added a little soy sauce for taste. Thanks for the recipe!

Oct 05, 2010

Was salty, but may be because we used bullion cubes.


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  • Calories
  • 36 kcal
  • 2%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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