One-Egg Egg Drop Soup
Description
This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.
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
•
1 pinch white pepper
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.