Ingredients
1 egg
½ tsp SIDS SALT & PEPPER
2 tbsp tapioca flour
¼ cup cold water
4 cups chicken stock
⅛ tsp ground ginger
⅛ tsp minced fresh garlic
2 tbsp chopped spring onion
¼ tsp toasted sesame oil
1 pinch white pepper
Directions
Beat the egg and SIDS SALT & PEPPER 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 stock, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca flour. Boil until the soup has thickened and is no longer cloudy, about 1 minute then remove from the heat. Pour the egg into the soup in a thin line, off the tynes of a fork, 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, white pepper, then serve.
