Gluten Free Egg Drop Soup

After visiting PF Chang’s China Bistro, I decided to make my own gluten free egg drop soup. I am addicted to it! I love it hot and spicy. You can omit the hot sauce, use freshly chopped or pureed chili peppers, or make a mild version. It’s just as delicious as the one at PF Chang’s. Serve this flavorful, Chinese favorite as a starter before main and vegetable dishes. Enjoy!

Prep: 15 minutes
Cook: 10 minutes

Gluten Free Egg Drop Soup


Yield: Makes 4 servings

Gluten Free Egg Drop Soup

Make this easy and gluten free egg drop soup that tastes like the authentic soup you are served at your favorite Chinese restaurant.


  • 4 cups gluten-free chicken broth
  • 1/2 teaspoon freshly grated ginger
  • 1 tablespoon gluten-free tamari or soy sauce
  • 2 tablespoons cold (not iced) water
  • 1 tablespoon cornstarch
  • Gluten-free hot sauce (or chili sauce/paste) (optional)
  • Salt and white pepper, to taste
  • 2 eggs, at room temperature, lightly beaten
  • 1 scallion/green onion (greens and whites), finely chopped or thinly sliced
  • 1 carrot, julienne sliced/cut into matchsticks or finely chopped


  1. To a large saucepan, add broth, ginger, and soy sauce. Bring to a boil.
  2. In a small bowl or container, whisk together water and cornstarch.
  3. Slowly pour the cornstarch slurry into the boiling broth mixture while constantly whisking. Cook until thick, 1 to 2 minutes.
  4. If using, stir in hot sauce, to taste. (You may also allow each person to add their own when serving.)
  5. Season with salt and pepper, to taste.
  6. Reduce heat to low. Stir broth rapidly to create a whirlpool, and slowly pour beaten eggs into the whirlpool while continuing to stir.
  7. Immediately turn off heat. Allow soup to rest for 1 minute. (You will notice the egg swirls widen.)
  8. Add a few sliced scallions and carrot sticks to the bottom of each cup or bowl, and pour soup on top. Serve immediately.


*As a low-carb substitute for the starch, add about 1-1/2 teaspoons of neutral-flavored cooking oil to a tiny prep bowl; sprinkle 1/4 teaspoon of xanthan gum on top; stir to combine. Use this mixture instead of the potato or cornstarch mixed with water.

If you prefer soft vegetables, add the carrots and scallions to the saucepan; allow to simmer until tender.

2 Replies to “Gluten Free Egg Drop Soup”

  1. Facebook Comment – May 13, 2014,

    “I made my own broth by boiling the carcass of my organic grass fed roast chicken….so gelatinous that it was exactly like PF changes with no starch added.”


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