Gluten Free Healthier Egg Drop Soup Recipe
Updated Jun 15, 2018, Published Jan 09, 2017
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Whenever I have a lunch date with my 5-year-old g-kid, Harper, she wants to go to P.F. Chang’s for some gluten free egg drop soup. So, I decided to make some at home for her and her brother. The great news is that this gluten free healthier egg drop soup recipe is quick, easy, and nutritious.
I made mine with homemade bone broth, making it even more nutritious, but you can use store bought gluten free chicken broth. I also added in some shiitake mushrooms, which have been shown to improve gut immunity and reduce inflammation.
Beaten organic, cage-free eggs (I like Nature’s Yoke) slowly stirred into the hot soup give it that characteristic silken, almost noodle-like strands of wispy eggs floating in the broth.
When you can get a healthy and delicious lunch on the table in about 10 minutes, it just doesn’t get much better than that.
Gluten Free Healthier Egg Drop Soup Recipe
Ingredients
- 4 cups chicken bone broth or gluten free chicken broth
- 2 tablespoons arrowroot powder or corn starch
- 4 green onions, thinly sliced
- ½ pound shiitake mushrooms, trimmed and sliced
- 1 tablespoon tamari or gluten free soy sauce
- ½ teaspoon grated fresh ginger
- ½ teaspoon pepper
- Kosher or fine sea salt to taste
- 4 organic cage-free eggs
Instructions
- Combine ¼ cup of the bone broth or chicken broth with the arrowroot powder in a small bowl. Then reserve a handful of the green onions for garnish.
- Combine the broth, the rest of the green onions, mushrooms, tamari, ginger, and pepper in a saucepan and bring to a boil. Then add the arrowroot powder mixture, stir, and reduce heat to a simmer. Taste and add salt if needed.
- Beat the eggs in a bowl and slowly pour them into the soup while stirring in a circle. Once all the eggs have been added, take off the heat and serve immediately garnished with the reserved green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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