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.
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.
Calories: 154 kcal Carbohydrates: 6 g Protein: 12 g Fat: 9 g Saturated Fat: 3 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 327 mg Sodium: 133 mg Potassium: 195 mg Fiber: 1 g Sugar: 1 g Vitamin A: 799 IU Vitamin C: 5 mg Calcium: 68 mg Iron: 2 mg
Tag me in your photo on Instagram and I'll feature you in my stories! @theherbeevore