Egg Drop Soup (Gluten-Free)
A classic Chinese soup made gluten-free by using cornstarch as a thickener.
5m prep + 15m cook4 servingsSafety: 98/100
Contains eggContains soyContains sesameWHEAT-free
80 cal|6g protein|5g carbs|4g fat
Ingredients
- 6 cups Chicken broth
- 2 large Eggs
- 2 tbsp Cornstarch
- 1/4 cup Water
- 2 stalks Green onions
- 1 tsp Sesame oil
- 1/4 tsp White pepper
- 1 tbsp Tamari (gluten-free soy sauce)
Instructions
- 1In a small bowl, whisk together cornstarch and water to create a slurry.
- 2In a large pot, bring chicken broth to a boil.
- 3Reduce heat to a simmer and slowly pour in the cornstarch slurry, stirring constantly until the soup thickens slightly.
- 4In a separate bowl, lightly beat the eggs.
- 5Slowly drizzle the beaten eggs into the simmering soup, stirring gently to create egg ribbons.
- 6Stir in tamari, white pepper, and sesame oil.
- 7Garnish with green onions and serve immediately.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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