Gluten-Free, Easy and Quick Egg Drop Soup---
Egg drop soup is one of the most comforting and inexpensive dishes ever invented. Many college students on a budget, and working folks on a time constraint order this from Chinese restaurants daily.
For those of us with celiac disease or gluten intolerance, the main concern is if the soup contains soy sauce (with gluten), is thickened with something other than corn starch, or even the possibility that the bouillon flavoring contains gluten! It is literally a leap of faith to enjoy this dish.
Luckily, this dish is easy and quick to prepare. Let's make some egg drop soup!
- 1 48 oz. box of chicken broth, gluten free
- 3 chicken bouillon cubes, gluten free
- 1 cup mushrooms, thinly sliced
- 4 eggs
- 2 tbsp. cornstarch + 1 tsp. cornstarch
- 4 spring onions, thinly sliced
- 2 tbsp. soy sauce, gluten free
- 1/4 tsp. white pepper
- Combine the chicken stock, chicken bouillon, mushrooms, green onions, and white pepper in a medium pot and bring to a boil. Reduce heat and simmer for 10 minutes.
- Scoop out 1/2 cup of the stock and whisk it with the 2 tablespoons of cornstarch. Slowly whisk this back into the pot, and let simmer for a couple of minutes, stirring continuously.
- Add gluten free soy sauce for flavor.
- In a small bowl, whisk the eggs with the remaining teaspoon of cornstarch.
- Slowly drizzle the eggs into the broth, holding the whisk in front of the bowl, and pouring the eggs through the wires (this spreads the eggs into ribbons).
- Remove from heat, and let the soup stand for a minute to let the eggs finish cooking.
We have egg-drop soup! Garnish with the thinly sliced scallions and serve immediately.