Gluten Free Healthier Egg Drop Soup Recipe
Whenever I have a lunch date with my 5-year-old g-kid, Harper, she wants to go to P.F. Chang’s for some gluten free egg drop soup. So, I decided to make some at home for her and her brother. The great news is that this gluten free healthier egg drop soup recipe is quick, easy, and nutritious.
I made mine with homemade bone broth, making it even more nutritious, but you can use store bought gluten free chicken broth. I also added in some shiitake mushrooms, which have been shown to improve gut immunity and reduce inflammation.
Beaten organic, cage-free eggs (I like Nature’s Yoke) slowly stirred into the hot soup give it that characteristic silken, almost noodle-like strands of wispy eggs floating in the broth.
When you can get a healthy and delicious lunch on the table in about 10 minutes, it just doesn’t get much better than that.
- 4 cups chicken bone broth or gluten free chicken broth
- 2 tablespoons arrowroot powder or corn starch
- 4 green onions thinly sliced
- ½ pound shiitake mushrooms trimmed and sliced
- 1 tablespoon tamari or gluten free soy sauce
- ½ teaspoon grated fresh ginger
- ½ teaspoon pepper
- Kosher or fine sea salt to taste
- 4 organic cage-free eggs
Combine ¼ cup of the bone broth or chicken broth with the arrowroot powder in a small bowl. Then reserve a handful of the green onions for garnish.
Combine the broth, the rest of the green onions, mushrooms, tamari, ginger, and pepper in a saucepan and bring to a boil. Then add the arrowroot powder mixture, stir, and reduce heat to a simmer. Taste and add salt if needed.
Beat the eggs in a bowl and slowly pour them into the soup while stirring in a circle. Once all the eggs have been added, take off the heat and serve immediately garnished with the reserved green onions.
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