Gluten-Free Egg Drop Soup

Ingredients

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• 4 cups gluten-free chicken or vegetable broth Shop
• 1 tbsp gluten-free tamari or gluten-free tamari alternative Shop
• 1 tsp sesame oil Shop
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced
• 1 cup cooked protein (shredded chicken, cooked shrimp, or cubed tofu)
• 1 cup mixed gluten-free vegetables (e.g., thinly sliced carrots, snow peas, spinach, mushrooms)
• 2 large eggs, lightly beaten
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 2 tbsp fresh scallions, thinly sliced (for garnish)

Instructions

1. 1 In a medium pot, combine the gluten-free broth, gluten-free tamari, sesame oil, grated ginger, and minced garlic. Bring this mixture to a gentle simmer over medium heat, allowing the aromatics to infuse the broth for about 5 minutes.
2. 2 Add the cooked protein and mixed gluten-free vegetables to the simmering broth. Continue to cook for another 3-4 minutes, or until the vegetables are tender-crisp and the protein is heated through.
3. 3 Slowly drizzle the lightly beaten eggs into the simmering soup in a thin, steady stream while gently stirring the soup in a circular motion. This will create delicate ribbons of cooked egg throughout the broth. Cook for about 1 minute until the egg is set.
4. 4 Remove the pot from the heat and stir in the fresh lemon juice or rice vinegar for a bright finish. Taste and adjust seasoning if necessary, adding more gluten-free tamari or a pinch of salt.
5. 5 Ladle the hot soup into bowls and garnish generously with fresh sliced scallions before serving immediately.

Nutrition (per serving)

Tips & Notes

• Stir the simmering broth in a slow circle, then pour in the beaten eggs in a thin stream. The motion pulls them into long, silky ribbons.
• For a slightly thicker soup, whisk 1 tbsp cornstarch with 2 tbsp cold water into the broth before adding the eggs, so the ribbons stay suspended.
• Keep the soup at a gentle simmer, not a rolling boil, when the eggs go in. Hard boiling breaks them into small curds.

Common questions