Egg Drop Soup (DF, GF)

I had some dental work yesterday, so soft foods for a few days. The good news: this was easy and delicious!

Source: The Woks of Life | Serves: 6 | Time: 15 min

Changes: used veggie stock; skipped msg; replace cornstarch with tapioca flour.

Ingredients

4 cups veggie stock

1/2 tsp sesame oil

3/4 tsp salt

1/8 tsp sugar

1/8 tsp white pepper

1/2 tsp turmeric

3 tbsp tapioca flour (mixed with 1/3 cup water)

3 eggs, lightly beaten

1 scallion, chopped

Instructions

Bring the stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and turmeric. Taste the soup, and adjust the seasoning if needed.

Next add the tapioca flour and water mixture. Make sure the cornstarch and water is mixed well, as the tapioca flour settles very quickly. Stir the soup continuously as you drizzle in the slurry.

This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.

Ladle the soup into bowls, top with scallions, and serve!