One-Egg Egg Drop Soup

One-Egg Egg Drop Soup

20
Fei Fei 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!"
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Ingredients

20 m servings 36 cals
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Nutrition

  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 25 Ratings

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Most helpful positive review

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

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.

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

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 br...

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.

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 in...

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 genetica...

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 ad...

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

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

This recipe as written is bland. Needs more ginger and some salt. When the extra seasoning is added it is very tasty.