Gluten-Free Egg Drop Soup
By the Gluten Free Recipes team ·
This comforting gluten-free soup offers a delicate balance of savory broth, tender protein, and vibrant vegetables, all brought together with a hint of bright citrus. It's a light yet satisfying meal, perfect for a quick lunch or a soothing starter.
At a glance: This easy lunch recipe yields 4 servings in about 25 minutes (15 min prep, 10 min cook). It uses 10 ingredients — including gluten-free chicken or vegetable broth, gluten-free tamari or gluten-free tamari alternative, sesame oil — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Egg Drop Soup: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially broths and tamari, ensuring they are certified gluten-free. Cross-contamination can occur during manufacturing, so always check labels for gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Egg Drop Soup: This recipe is naturally gluten-free by using a gluten-free broth and tamari alternative. It avoids all gluten-containing grains and ingredients.
Ingredients
- 4 cups gluten-free chicken or vegetable broth
- 1 tbsp gluten-free tamari or gluten-free tamari alternative
- 1 tsp sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup cooked protein (shredded chicken, cooked shrimp, or cubed tofu)
- 1 cup mixed gluten-free vegetables (e.g., thinly sliced carrots, snow peas, spinach, mushrooms)
- 2 large eggs, lightly beaten
- 1 tbsp fresh lemon juice or rice vinegar
- 2 tbsp fresh scallions, thinly sliced (for garnish)
Instructions
- 1
In a medium pot, combine the gluten-free broth, gluten-free tamari, sesame oil, grated ginger, and minced garlic. Bring this mixture to a gentle simmer over medium heat, allowing the aromatics to infuse the broth for about 5 minutes.
- 2
Add the cooked protein and mixed gluten-free vegetables to the simmering broth. Continue to cook for another 3-4 minutes, or until the vegetables are tender-crisp and the protein is heated through.
- 3
Slowly drizzle the lightly beaten eggs into the simmering soup in a thin, steady stream while gently stirring the soup in a circular motion. This will create delicate ribbons of cooked egg throughout the broth. Cook for about 1 minute until the egg is set.
- 4
Remove the pot from the heat and stir in the fresh lemon juice or rice vinegar for a bright finish. Taste and adjust seasoning if necessary, adding more gluten-free tamari or a pinch of salt.
- 5
Ladle the hot soup into bowls and garnish generously with fresh sliced scallions before serving immediately.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
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