Ever since I was little my favorite soup in the whole wide world was Egg Drop Soup. And happy day a few months ago I found a great recipe that I altered to taste... plus it's super easy... plus plus there's a couple things you can do to change up the taste that still makes it gluten free. You hear that, GLUTEN FREE! Ok, here goes.
Ingredients:
2 (14.5) cans of chicken broth
1 Tablespoon Cornstarch
3 Eggs (beaten)
Sesame Seed Oil
Directions:
1. In a medium stock pot pour the chicken broth and cornstarch over medium heat. Stir continuously to break up the cornstarch. Drizzle a bit of Sesame Seed Oil in the broth (this will give it the classic Asian taste). Bring to a boil.
You can add seasonings at this point, Minced onion is good; Italian Seasoning for a change, salt, pepper, you get the idea.
2. Stir in the beaten egg. Keep stirring the egg in to break it up for about 5 minutes. Remove from heat. Done!
Ok, garnishes... Traditionally chopped green onions/scallions is used.
One thing I found is delicious is to break up a package of raman noodles (break it horizontal and vertical while still closed so it's less of a mess), and let the noodles set in the soup for a few minutes for them to get soft, but don't let it go too long (like overnight), or the noodles will break up.
The gluten free option for that is to use rice noodles.
Hope you enjoy!
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