Egg Drop Soup (Gluten Free)
Egg drop soup is a very popular Chinese take-out soup along with hot and sour soup and wonton soup. It's made with a lightly seasoned chicken broth, thickened to a velvety consistency, and is known for its iconic yellow color and wispy egg drops (egg flowers). Plus, it's naturally gluten free and takes only 10 minutes!
- Prep time
- 2 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups unsalted chicken stock (or water)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon kosher salt
- ¼ teaspoon sugar
- 3-5 drops yellow food coloring (optional for coloring (you can also use gel food coloring or ground turmeric)* see notes)
- 3 tablespoons cornstarch (mix every 3 TBSPs with 2 TBSPs water to make slurry)
- 3 large egg (beaten)
- 1 teaspoon toasted sesame oil ((optional))
- 1 stalk green onion (sliced (plus more for garnish))
Instructions
- 1
In a medium saucepan, add chicken stock, chicken bouillon powder, salt, sugar, and food coloring. Bring it to a boil, then reduce the heat to medium.
- 2
Give the cornstarch slurry a mix. Then, while stirring the stock, slowly drizzle in the slurry. Let the stock simmer until thickened, about 15 to 30 seconds.
- 3
Once the soup has thickened, slowly drizzle in the beaten eggs around the saucepan in a circular motion. Stir up the soup and add sesame oil and sliced green onions.For thin egg drops: Stir the soup while pouring in the eggs or wait for a second or two before stirring the soup. The sooner and more you stir the soup, the thinner and wispier the egg drops will be.For thick egg drops: After drizzling in the egg, let the soup sit for a few seconds before stirring. The longer you wait, the thicker the egg ribbons will be.
- 4
Top the soup with more sliced green onions if you wish, and serve! The soup will be super hot, so be careful and wait a few moments before enjoying!