One-Egg Egg Drop Soup
This egg drop soup is made in the style of a Chinese restaurant, with egg ribbons and a light, clear broth thickened with tapioca. It is finished off with chopped green onion, optional sesame oil, and white pepper.
Salt and egg should be thoroughly combined in a bowl.
The tapioca flour and cold water should be combined and stirred to dissolve in a separate bowl.
Stir in the dissolved tapioca starch after bringing the chicken broth, ginger, and garlic to a full rolling boil.
Remove from the heat.
Remove from the heat after about a minute of boiling, when the soup has thickened and is no longer cloudy.
In a thin line, add the egg to the soup and gently stir it in a figure-8 motion, being careful not to overmix it.
Serve the soup garnished with the minced onions, sesame oil, and white pepper.