One-Egg Egg Drop Soup
The recipe One-Egg Egg Drop Soup could satisfy your Chinese craving in around 20 minutes. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 4 and costs $1.75 per serving. This soup has 44 calories, 2g of protein, and 2g of fat per serving. If you have chicken broth, sesame oil, green onion, and a few other ingredients on hand, you can make it. 28 people found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Allrecipes. With a spoonacular score of 27%, this dish is not so great. Try Egg Drop Soup, Egg Drop Soup, and Egg Drop Soup for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
4 cups chicken broth
1 egg
1/8 teaspoon minced fresh garlic
2 tablespoons chopped green onion
1/8 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon Asian (toasted) sesame oil (optional)
2 tablespoons tapioca flour
1/4 cup cold water
1 pinch white pepper (optional)
Equipment:
bowl
Cooking instruction summary:
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. 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. Kitchen-Friendly View
Step by step:
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.
3. 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 Information:
covered percent of daily need
