Egg Drop Soup
For a simple, delicious soup recipe you can serve this Easter, look no further than this Egg Drop Soup! It's made with just a few ingredients and comes together in no time. Perfect for when you have the whole family over for occasions.
- 1 egg, beaten
- 1/2 cup water
- 2 tablespoons rice wine vinegar or lime juice
- 2 cups chicken or vegetable broth
- 1/2 lb firm tofu, cubed
- 1 can bamboo shoots, drained and sliced
- 1 bunch of scallions, chopped
- ¼ cup water
1 tablespoon of tapioca flour
- In a bowl, whisk together the egg, water, and rice wine vinegar.
Pour the mixture into a pot with the chicken or vegetable broth.
Bring the soup to a boil.
Add the tofu, bamboo shoots, and scallions.
Cook for a few minutes until everything is heated through.
To use tapioca flour for thickening soup, mix the water and tapioca flour and whisk. Alternatively, you can simply whisk it into the soup until there are no lumps. Then let the soup simmer for a few minutes to allow the tapioca flour to fully cook and thicken the soup.
Serve in bowls and enjoy!
You can also add other vegetables like mushrooms, snow peas, or broccoli. Get creative and make it your own!
Tapioca flour is gluten-free, and grain-free and is perfect for thickening soups and stews without making them too heavy or starchy. With a little creativity, you can use tapioca flour to make soups with all sorts of different flavors and textures.