Chinese Egg Flower Soup, gluten free

Chinese Egg Drop Soup

Egg Flower soup with fresh ginger

Serves: 4
Prep Time: 8 minutes
Total Time: 20 minutes

2 cans (14.5 ounce) reduced-sodium chicken broth (3 1/2 cups)
1 Tablespoon finely chopped fresh ginger
1/4 teaspoon ground white pepper
3 Tablespoons corn starch
1/2 cup cool water
3 eggs, beaten
2 teaspoons tamari sauce (gluten free soy sauce)
2 green onions, sliced thin

1. Boil Broth: In a medium saucepan set over high heat bring chicken broth to a boil.

2. Add Ginger & Pepper: Add ginger and pepper and boil for 1 minute.

3. Thicken Soup: Add corn starch to water and stir to combine then pour into soup and stir well. (I usually beat eggs in the bowl the water/cornstarch just came out of)

4. Cook Egg: While stirring constantly in one direction, slowly drizzle egg to soup in 4 or 5 additions. (Ribbons of egg will form.)

5. Finish & Serve: Remove from heat and stir in tamari sauce. Serve hot with a garnish of chopped green onion. Enjoy!

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