One-Egg Egg Drop Soup Recipe
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One-Egg Egg Drop Soup

By: Fei Fei 
"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!"

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (14)

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

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Original Recipe 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)

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 36 | Total Fat: 1.6g | Cholesterol: 53mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 11, 2009 by caitlinlea   view full review
This is a wonderful recipe!! I, too, used cornstarch, because I did not have tapioca flour on...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 27, 2010 by Terence Willson   view full review
i didn't use the tapioca flour, used cornstarch instead, but it wuz still delicious. tasted...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 12, 2009 by Professional Homemaker   view full review
Good flavor, but the tapioca starch made a texture that I personally don't care for. The...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 9, 2012 by ScottFamily   view full review
This was really good. I used homemade chicken bone broth and a local free range egg, I did...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 3, 2011 by AdicaArethusa   view full review
This was great! The sesame oil really made it for me. Mmm. I used chicken stock instead of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 18, 2012 by Linda (LMT) Supporting Member (Click to learn more about Supporting Membership)  view full review
Perfect. Far better than the too thick artificial yellow soup you get out. I followed the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 13, 2012 by Skitzoid Lady   view full review
This was good and very easy. I didn't care much for the underlying flavor of the sesame oil,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 20, 2011 by Amberlee   view full review
This was pretty close to the restaurant ones except I used cornstarch and added a little soy...
The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 5, 2010 by collegestudent   view full review
Was salty, but may be because we used bullion cubes.
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 4, 2010 by amys6   view full review
I made the following changes: I omitted the oil and white pepper, changed the tapioca flour to...

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