gluten free egg drop soup

The only ingredient that needs to be swapped out for a gluten free replacement in this whole recipe is the soy sauce. La Choy makes one that is carried at pretty much all grocery stores. It has a blue label and if you check the ingredients list, it does not contain wheat. I have verifiedĀ that it is in fact GF, so I feel safe buying it. It is a little more expensive than other soy sauce, but that’s is one of the struggles of being gluten free I suppose. So anyways, buy gf soy sauce right now. It will allow you to start enjoying asian food and all sorts of other recipes again. So far, I have not found a gluten free Kikkoman soy sauce.

A little history before I move on to the soup recipe.. My son is extremely picky. Meal times are frustrating for us both. I usually end up making a few different dinners and celebrate if he will eat more than a few bites of any of them. Eggs, meat, most veggies..etc are a no go for him. A little while back, I was in Myrtle Beach with My mother in law, and we went to PF CHANGS for dinner. This particular location has a separate side of the kitchen used for gluten free and are extremely careful with preparations. They were wonderful and we had NO reaction to eating their food.. Anyways, I ordered egg drop soup and when it was brought to the table, Opie was begging me for “bi bi bi” (bite? bite? bite?). I let him try it and before I knew it, he had eaten most of the bowl! It is a very healthy soup that can be ‘bulked up’ with extra calories and nutrients by adding shredded chicken or cooked veggies…wildly untraditional but we do what we need to right? So here is my super fast and easy egg drop soup. It gets made constantly in our house.






4 cups broth (I use chicken)

1/2 tsp ground ginger

1/2 tsp granulated/powdered onion

1 tbsp gluten free soy sauce

2 tbsp water

2-3 tbsp cornstarch

2 eggs raw and stirred



In a medium saucepan, bring broth, ginger, onion and soy sauce to a boil. In a small dish, mix water and cornstarch. Stir it into boiling mixture and reduce heat to low. Stir until thickened. while slowly stirring in a slow, clockwise motion, gently pour eggs into the soup. They will turn into small ribbons. let cook for just a few more minutes. Salt and pepper to taste. You can also garnish with scallions, but My son would pick them out, so I do not.


It is THAT easy, and takes 5 minutes! Enjoy!