One of the best chain restaurants for celiacs and gluten free dieters is PF Chang’s. They have a pretty large gluten free menu that includes most of their classic dishes such as fried rice, chicken lettuce wraps, and of course egg drop soup. They prepare the gluten free food in a different area than everything else, and even have different colored dishes to indicate to the staff that the dish is gluten free. I go there pretty often here in Seattle, and it’s nice to know that there is a reliable celiac-friendly chain restaurant that I can find in almost every US city.
I’m not sure why, but I find myself constantly craving egg drop soup. I think it’s the texture. The subtle flavors combined with the thickened broth make this soup extra comforting. It also has very few ingredients, so it’s perfect for when I’m battling a cold and don’t have the energy to make a complex meal. Instead of traveling all the way to the nearest PF Chang’s (okay fine, it’s only a mile away, but I’m lazy), I decided to make my own.
This particular recipe took me so many tries to get it right. Something was always missing and I couldn’t seem to figure out what it was. Finally, I made it with my homemade chicken broth (instead of the store-bought stuff) and it made all the difference in the world. So keep that in mind while you attempt this yourself – having a really high quality broth as the base is key.
- 1 tablespoon of sesame oil
- 1/4 of a white onion, chopped
- 2 stalks of celery, chopped
- 4 cups of chicken broth
- 3 tablespoons of gluten free soy sauce
- 2 eggs
- Salt and pepper
- 2 tablespoons of cornstarch
- 3 tablespoons of water
- Chopped chives
- Heat the sesame oil in a medium sized soup pot over medium-high heat.
- Saute the chopped onion and celery in the oil for about 3 minutes, until they start to soften.
- Add in the chicken broth and bring it to a boil.
- Stir in the soy sauce, then taste test and add salt and pepper to taste.
- Crack the two eggs in a bowl and whisk them well. Stir a dash of salt and pepper into the eggs.
- Once the broth is boiling, turn the burner off and stir the broth clockwise until it creates a sort of whirlpool. Pour the whisked eggs into the whirlpool and keep stirring. The eggs should cook quickly and form ribbons.
- In a small cup, mix the cornstarch with the water (add more water if the mixture is too thick). Pour the cornstarch/water mixture into the soup and mix well. This will make the soup thicken to be an almost creamy texture.
- Dish it up into two to four servings (depending on whether it’s a main dish or a side) and garnish each bowl with some chopped chives.
If you want to add some spice, stir in a teaspoon of sriracha sauce or some red pepper flakes!