Gluten Free Tomato Egg Drop Soup
This comforting, silky soup is the kind of thing that feels like a hug in a bowl — bright with ripe tomatoes, fragrant with sesame oil and fresh ginger, and filled with those gorgeous wispy egg ribbons that make every spoonful interesting. It comes together in well under 30 minutes and serves four, making it an easy weeknight win that doesn't sacrifice any depth of flavor. The key swap that keeps this completely wheat-free is tamari in place of regular soy sauce, which can sneak gluten into an otherwise simple dish without you even realizing it. A cornstarch slurry thickens the broth to that signature glossy, slightly velvety consistency — no flour needed, and no compromise on texture. Pouring the beaten eggs in a slow, steady stream while stirring creates those delicate ribbons that look impressive but are genuinely foolproof once you try it. Finish with sliced scallion greens for a little freshness and color, and you've got a bowl that's as satisfying to look at as it is to eat.
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Learn more →Ingredients
4 servings
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- 2 medium tomatoes (about 12 oz total), cored and cut into 1-inch chunks
- 4 cups low-sodium chicken broth
- 1 tbsp tamari
- 1 tsp rice vinegar
- ½ tsp sugar
- ¼ tsp white pepper
- ¼ tsp salt, or to taste
For the slurry
- 2 tbsp cornstarch
- 3 tbsp cold water
For the egg ribbons
- 3 large eggs
For serving
- 2 scallions (green tops only), thinly sliced (optional)
Instructions
- 1
Heat the sesame oil in a medium saucepan over medium heat until shimmering. Add the grated ginger and cook, stirring, until fragrant, about 30 seconds.
- 2
Add the tomato chunks and stir to coat. Cook over medium heat, stirring occasionally, until the tomatoes begin to soften and release their juices, about 3–4 minutes.
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