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