Saturday, May 15, 2010

Gluten Free Simple Egg Drop Soup


One of my favorite pre-gluten free (pre-getting healthy) meals was egg drop soup from a Chinese restaurant.

I have no idea what's actually in egg drop soup from Chinese restaurants (other than eggs of course) but from the thick "gel"-like texture my guess is that it's probably not gluten free, and even if it is, it's probably not a substance we should be eating anyway.

My version of this soup is much more healthy with very little added salt, fresh spinach (from the CSA this week), minced garlic, and a lot of love.

Instead of making a pot of rice to go with this soup (as I would normally order at the Chinese restaurant) I just added a handful of naturally gluten free thin vermicelli rice noodles. I love the texture these noodles add to the soup. They are also a fun gluten free substitute for real ramen noodles, which are wheat based.

Simple, easy, one pot meal.


Simple Egg Drop Soup
Created by Carrie Forbes @ www.gingerlemongirl.com
(Free of gluten, soy, dairy, & corn)
Print-friendly recipe.


Ingredients:
4 cups low sodium -or- salt free vegetable or chicken broth (make SURE it's gluten free!)
2-3 eggs
3 cloves garlic, minced
1 teaspoon dried onion flakes -or- 1/2 cup fresh chopped sweet onion (optional)
Small handful of rice vermicelli noodles (optional)
2 cups fresh spinach, chiffenaded (your cooking school term for the day! :-)
1 tablespoon adzuki bean miso tamari -or- coconut aminos
Freshly ground pepper, to taste
Pinch sea salt

Method:
Bring chicken or vegetable broth to a rolling boil. Whisk eggs gently in a bowl and then pour slowly into rolling broth. Stir broth. Add minced garlic, onion, and rice noodles. Cook for 5-10 minutes on medium-high heat. Take soup off of heat. Add spinach, adzuki bean miso tamari or coconut aminos, and freshly ground pepper. Cover soup and allow it to continue to "cook" off of the heat for another 5 minutes or so until spinach is bright green and slightly wilted. Serve immediately with a pinch of sea salt. Makes 2-3 large servings.

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Another reason I love this type of soup is it reminds me of Japanese ramen soup. Here are a few clips from one of my favorite foodie movies starring the late Brittney Murphy entitled "The Ramen Girl." If you're anything like me, you will HAVE to make a bowl of your own version of a ramen soup after watching this sweet, endearing, heartfelt movie.


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5 comments:

  1. As far as I know, the thick consistency of restaurant egg-drop soup is thanks to corn starch. So, it is often gluten-free...but certainly not as tasty as yours looks! I used to love the restaurant stuff when I was younger (and did not like anything spicy - how I've changed!) so I will have to try this. It looks very fresh and flavourful.

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  2. Mmm...I really miss ramen noodles AND egg drop soup. Will have to try this!

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  3. I always truly loved egg drop soup. This sounds wonderful, Carrie. Plus, I just picked up some of those noodles at the international store and didn't have a plan for them yet. ;-)

    Thanks!
    Shirley

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  4. Potato starch or corn starch. That is what my parent's used and how I make it :)

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  5. This sounds like the perfect easy quickie meal. Yum.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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