Description
A delightful and comforting gluten-free egg drop soup recipe that delivers silky egg ribbons and a savory umami broth. Perfect for a quick, wholesome meal or appetizer.
Ingredients
- 6 cups gluten-free chicken or vegetable broth
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 2 large eggs, lightly beaten
- 2 tablespoons gluten-free tamari
- 1/4 teaspoon white pepper
- 1 teaspoon toasted sesame oil
- 3 green onions (scallions), sliced for garnish
Instructions
- 1. In a medium saucepan, combine broth, ginger, and garlic. Bring to a gentle simmer over medium heat for 5-7 minutes.
- 2. In a small bowl, whisk cornstarch and cold water until smooth. Slowly pour slurry into simmering broth, stirring constantly, until soup thickens.
- 3. Reduce heat to low. Slowly pour beaten eggs into the simmering soup in a thin stream, while gently stirring the soup in a circular motion to form ribbons.
- 4. Remove from heat. Stir in gluten-free tamari, white pepper, and sesame oil. Taste and adjust seasonings.
- 5. Ladle into bowls and garnish with sliced green onions. Serve hot.
- Prep Time: 10 mins
- Cook Time: 15 mins