Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 51
- Carbohydrate: 5g
- Fat: 2g
- Fiber: 0g
- Protein: 3g
- Sugar: 1g
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