Checking the ingredient list, there's nothing here that clashes with a gluten free kitchen — this one is naturally built from bone broth, coconut aminos, ginger, and egg, so it's a comfortable, ready-to-make option. Rich chicken bone broth gets simmered with grated ginger, toasted sesame oil, and a splash of coconut aminos until deeply savory, then thickened just slightly with an arrowroot slurry for that classic silky body. The real magic happens when beaten eggs are poured in a slow stream over the gently simmering broth, forming those signature long, delicate ribbons in under a minute. A scattering of sliced green onion on top adds a fresh, sharp bite against the warm, savory broth. It's fast, soothing, and endlessly comforting — the kind of soup you'll want on repeat all winter. This is a great pick for a gluten free table, no extra thought required once you're in the kitchen.
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Combine the chicken bone broth, coconut aminos, grated ginger, sesame oil, white pepper, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5–6 minutes.
In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved and no lumps remain. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 30–45 seconds until the broth thickens slightly and turns just barely glossy.
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