Gluten Free Egg Drop Soup
Warm, silky, and deeply comforting, this egg drop soup comes together in one pot with just a handful of pantry staples. The key swap here is tamari in place of regular soy sauce — it delivers that same savory, umami-rich depth without any wheat, making it a genuinely safe choice rather than a hopeful guess. A cornstarch slurry thickens the golden broth to that signature glossy consistency, and the technique of pouring beaten eggs in a slow, steady stream from above is what creates those beautiful, feathery ribbons throughout. Fresh ginger and a finishing drizzle of sesame oil give every spoonful a fragrant warmth that tastes far more complex than the ingredient list suggests. It serves four, so it works equally well as a light weeknight starter or a soothing solo lunch when you need something restorative fast. Topped with sliced green onion, it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 4 cups chicken broth
- 1 tsp fresh ginger, grated
- 1 tbsp tamari
- ¼ tsp white pepper
- 3 large eggs
- 1 tsp sesame oil
For the slurry
- 3 tbsp cornstarch
- 3 tbsp cold water
For serving
- 2 green onions, thinly sliced (green tops only)
Instructions
- 1
Combine the chicken broth, grated ginger, tamari, and white pepper in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer.
- 2
In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain.
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