Gluten free Egg Drop Soup is one of my favorite soups. It’s silky smooth, salty, and warms you right up.
It’s so easy to make and only takes a few minutes. I love making it for a quick lunch or as an appetizer with dinner. There is nothing quite like it.
I remember when I first started eating out again after going gluten free and I was so happy that most places had gluten free Egg Drop soup. All to often restaurants thicken their soups and chowders with wheat flour, leaving us gluten free eaters with even more limited options. I never assume an egg drop soup is gluten free, but in all the times I’ve asked I’ve only had it contain gluten once (the weirdos).
This soup is one of my standby recipes when I’m eating Paleo. The recipe already uses coconut aminos instead of tamarind sauce or gluten free soy sauce so you only need to change one thing to make it paleo. Just switch out the cornstarch for arrowroot powder or tapioca starche and you’re good to go.
Some tricks to make it the BEST Egg Drop soup every time.
There are two tricks to getting those egg ribbons silky smooth. It doesn’t take that much extra work and is something you don’t want to skip. The secret? Adding a little cornstarch to the beaten eggs and using a fork to strain the eggs into the soup.
I went a few months of making Egg Drop soup without knowing about the cornstarch and fork trick and let me tell you the difference is HUGE. Unless blobby, chunks of egg are your thing don’t forget the cornstarch and fork!
Wanna make this soup even better? Check out my Onion oil recipe. It will up your cooking game. It adds depth of flavor and makes this Egg Drop soup that much more amazing.Print
Egg Drop Soup
Warm, salty, and full of egg. This recipe is everything you love about egg drop soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Soup
- Cuisine: Chinese
- 2 Eggs
- 4 tsp Cornstarch
- 1 TBS Water
- 2 cups Broth (Chicken is preferred but any will do )
- 1/2 tsp Toasted sesame oil
- 1/2 tsp Onion oil (or more toasted sesame oil)
- 1 TBS Coco Aminos (can sub for gluten free Soy sauce)
- 1 Green onion (Diced)
- Salt and Pepper
- In a small bowl beat the eggs and 1 tsp of cornstarch and set aside.
- In another small bowl combine the water and remaining 3 tsp cornstarch and set aside
- In a sauce pan combine the broth, oils, and coco aminos. Heat this mixture over med-high heat. Once it’s simmering add the water/cornstarch mixture and let simmer a few minutes, stirring occasionally.
- Place a fork against the bowl with the eggs (tines down) and use it to pour the eggs through and into the simmering broth. This will help keep the eggs uniform and not glob up in the pan.
- Once the eggs are set you can divide the soup into bowls and top with diced green onion and salt and pepper to taste.
If you want a thicker broth add more cornstarch to the water mixture till you find the ratio you like best. I’d start with a tsp at a time and make a note of how many tsp you prefer.
Keywords: Egg, Egg Drop, Gluten free, Paleo, Soup