Homemade Gluten-Free Egg Drop Soup

Celiac.com 12/27/2025 - Egg drop soup has long been a comforting staple in Chinese home kitchens and restaurants alike. Traditionally served as a light beginning to a meal, it is believed to have originated as a simple way to stretch a small amount of eggs into a nourishing dish. The silky ribbons of cooked egg floating in hot broth made it both economical and soothing, especially during colder months or times of illness. Over time, it became popular worldwide, often appearing on Chinese restaurant menus as one of the most familiar and approachable soups.

For people with celiac disease or gluten sensitivity, however, egg drop soup is not always safe when ordered out. Many versions use wheat-based soy sauce, commercial bouillon, or broths thickened with gluten-containing starches. This gluten-free egg drop soup keeps the spirit and simplicity of the original while using gluten-free ingredients, such as gluten-free broth and cornstarch, and offers optional additions like corn, peas, or mushrooms for extra texture and flavor. It comes together quickly, making it ideal for an easy lunch, a starter, or a gentle meal when your stomach needs something calm.

Ingredients

For the Soup Base

• 4 cups gluten-free chicken or vegetable broth
• 1 tablespoon gluten-free tamari or coconut aminos (optional, for deeper flavor)
• 1 teaspoon toasted sesame oil
• ½ teaspoon fine sea salt, or to taste
• ¼ teaspoon ground white or black pepper
• 2 cloves garlic, lightly crushed
• 3 slices fresh ginger, about ⅛ inch thick each

Thickener and Eggs

• 2 tablespoons gluten-free cornstarch
• 3 tablespoons cool water
• 3 large eggs

Optional Add-Ins

• ½ cup canned sweet corn kernels, drained and rinsed
• ½ cup frozen peas, thawed
• ½ cup thinly sliced mushrooms (such as shiitake or button mushrooms)

For Garnish

• 2 green onions, thinly sliced
• Extra ground pepper, to taste
• A few drops of toasted sesame oil (optional)

Instructions

1. Build the Flavorful Broth

1. Pour the gluten-free broth into a medium saucepan or small soup pot.
2. Add the gluten-free tamari or coconut aminos (if using), toasted sesame oil, sea salt, and ground pepper.
3. Add the lightly crushed garlic cloves and ginger slices to the pot. These aromatics will infuse the broth with gentle flavor.
4. Place the pot over medium heat and bring the mixture to a steady simmer. Allow it to simmer gently for about 8 to 10 minutes so the flavors can develop.
5. After simmering, use a slotted spoon to remove the garlic and ginger slices. Discard them so the broth remains smooth.

2. Add Optional Vegetables

1. If you would like a more substantial soup, stir in your choice of optional add-ins: sweet corn, peas, mushrooms, or a mix.
2. Let the vegetables simmer in the broth for 3 to 4 minutes, or until they are tender. Mushrooms may need the full 4 minutes, while peas and corn soften quickly.

3. Prepare the Thickener and Eggs

1. In a small bowl, mix the cornstarch and cool water until completely smooth. There should be no visible lumps. This mixture is your thickener.
2. In a separate bowl or measuring cup, crack the eggs and beat them gently with a fork until the yolks and whites are fully combined. Do not whip too much air into them; a gentle beating is enough.

4. Thicken the Soup

1. Make sure the broth is at a gentle simmer, not a hard boil. Stir the broth in a circular motion with a spoon.
2. Give the cornstarch mixture a quick stir to recombine, then pour it slowly into the simmering broth while stirring constantly.
3. Continue simmering for 1 to 2 minutes until the broth looks slightly thicker and silkier. It should lightly coat the back of a spoon.

5. Create the Egg Ribbons

1. Turn the heat down to low so the soup is just gently bubbling at the surface.
2. Use a spoon or ladle to stir the soup in one direction, creating a slow whirlpool in the pot.
3. While the soup is moving, slowly pour the beaten eggs into the center of the swirling broth in a thin, steady stream. Pouring too fast will create large clumps instead of delicate ribbons.
4. Allow the eggs to set for a few seconds, then gently stir once or twice to separate the strands. The eggs will cook almost instantly and form soft, feather-like ribbons.

6. Adjust Seasoning and Serve

1. Taste the soup and adjust the seasoning with more salt, pepper, or a few drops of tamari if needed.
2. Ladle the soup into bowls. Top each bowl with sliced green onions, a sprinkle of pepper, and a tiny drizzle of toasted sesame oil if desired.
3. Serve immediately while the soup is hot and the egg ribbons are tender.

Tips for Keeping It Safely Gluten-Free

• Ensure your broth is labeled gluten-free, as some store-bought broths and bouillon products contain wheat or barley.
• Use tamari or coconut aminos that are certified gluten-free instead of regular soy sauce.
• Check that your cornstarch is processed in a gluten-free facility to avoid cross-contact.
• Use clean pots, ladles, and stirring spoons that have not been used for gluten-containing foods without proper washing.

Conclusion

Celiac.com Sponsor (A12):
This gluten-free egg drop soup honors the simple roots of the classic dish while making it safe and accessible for those with celiac disease or gluten sensitivity. The gentle, aromatic broth and delicate ribbons of egg offer comfort in a bowl, and the optional vegetables add color, texture, and extra nourishment. By paying attention to gluten-free ingredients and preparation, you can confidently enjoy a restaurant-style favorite at home, whether you serve it as a light starter, a soothing lunch, or a calming meal at the end of a long day.