One-Egg Egg Drop Soup

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

1 pinch white pepper

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.