You only need one egg to make a delicious bowl of egg drop soup, I promise! The timing of the egg drop in egg drop soup recipes is always off, which prevents the egg from truly separating into ribbons. I’m passing on the recipe for this soup that my Chinese father taught me to you!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 egg
- ¼ teaspoon salt
- 2 tablespoons tapioca flour
- ¼ cup cold water
- 4 cups chicken broth
- ⅛ teaspoon ground ginger
- ⅛ teaspoon minced fresh garlic
- 2 tablespoons chopped green onion
- ¼ teaspoon Asian (toasted) sesame oil (Optional)
- 1 pinch white pepper (Optional)
Instructions
- 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.
Nutrition Facts
| Calories | 51 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 1124 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Figured I could use just regular red onions and it worked! Thanks for this budget and easy-to-make soup!
Excellent!! Used cornstarch, also only used 2 cups water so half of cornstarch. The chicken broth I used was from Goya powdered chicken flavored Bouillon, one pack makes two cups. I love eggs, so this was perfect.
I loved it. It was so silky and filled with good flavors
I made this and it was so easy and delicious! I keep craving for the egg soup that I had in a Japanese restaurant and I was so amazed that it tastes exactly the same!!! Thank you so much for this.
very good, I will be making this dish again.
Spot on! This quick and easy recipe is the one you want for real egg drop soup at home.
Very good, but I will use 2 eggs next time. By the way, thanks Fei Fei
Finally a great base that tastes delicious on its own! Same consistency, clarity, and taste as my favorite Cantonese restaurant and incredibly easy to make. When I’m looking to doctor it up I’ll add some shredded leftover roast chicken, water chestnuts, and occasionally corn. The egg ribbons also come out beautifully with little to no effort and 1 egg is plenty doing it this way. Thank you!
This was simple and delicious! Love the tip for achieving the ribbons with the egg. I didn’t have tapioca flour, but used cornstarch and it was fine. Thank you!
Delicious. I love egg drop soup. I ate it when I felt a cold coming on one day and was perfectly fine by the next morning. I substituted the 2 tablespoons of tapioca flour with all purpose flour, and it didn’t taste any different. I also used frozen peas instead of corn. I put them in right before the egg so they would have time to heat all the way through (about a minute). Overall great recipe.
This is very good could use a bit more thickener and if you make a swirl in your soup then add your stream of egg it works out good then don’t stir til egg is set I added corn Orleans and carrots I believe water chessnuts would be good also
This was really yummy. So glad I found this recipe. My kids loved it and asked me to make it again. I definitely will.
it was amazing!:)
Very good. It tastes so authentic and the ginger and sesame oil really puts it over the top. I put chives and a bit of soy sauce in mine, and used corn starch rather than tapioca flour. Delish!
This recipe as written is bland. Needs more ginger and some salt. When the extra seasoning is added it is very tasty.
okay
This was good and very easy. I didn’t care much for the underlying flavor of the sesame oil, so will leave it out next time. Also, I used fresh eggs from our backyard hens, therefore I didn’t exactly know if they were medium or large eggs. One egg just didn’t look like it was going to be enough, so I used two. Two was perfect.
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!
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!
I loved this recipe very savory perfect winter soup.
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.