Gluten Free Egg Drop Soup
This Gluten Free Egg Drop Soup Recipe is simple, comforting, and quick- ready in 10 minutes, this soup only has a few ingredients and is a tasty weeknight meal. Great to serve along side a stir fry, crispy baked tofu, or spring rolls.
Ingredients
For the Soup
- 4 eggs
- 4 cups No-Salt-Added Vegetable Stock
- 1 tablespoon corn starch
- 1/4 teaspoon toasted sesame oil
- 1/4 teaspoon Crushed Red Pepper Flakes
To Garnish
- 2 large green onions finely chopped
- Drizzle tamari
Instructions
- Crack the eggs into a medium bowl, and quickly scramble with a fork. In a medium sauce pan, mix the vegetable stock and corn starch and whisk together.
- Turn burner on medium heat, and bring to a boil. Reduce heat to a simmer and add the sesame oil and crushed red pepper flakes.
- Slowly whisk the scrambled eggs into the broth and continue to a stir with a fork until the eggs become thin ribbons.
- Turn off heat and garish with green onions and a drizzle of tamari for flavor.
Nutrition
Calories: 154kcalCarbohydrates: 6gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 133mgPotassium: 195mgFiber: 1gSugar: 1gVitamin A: 799IUVitamin C: 5mgCalcium: 68mgIron: 2mg
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