A comforting and flavorful gluten-free and dairy-free twist on the classic egg drop noodle soup, enhanced with the bold flavors of kimchi sauce. Perfect for a cozy meal!
Ingredients: 6 cups gluten-free chicken or vegetable broth. 2 cups gluten-free rice noodles. 4 large eggs, beaten. 1 cup gluten-free kimchi, chopped. 2 tablespoons gluten-free tamari or soy sauce. 1 tablespoon sesame oil. 2 green onions, thinly sliced. 1 teaspoon minced fresh ginger. 1/2 teaspoon garlic powder. Salt and pepper to taste.
Instructions: Bring the gluten-free chicken or vegetable broth to a boil in a large pot. When the broth starts to boil, add the gluten-free rice noodles and cook them according to the directions on the package until they are soft. Remove the water and set it aside. Beat the eggs in a different bowl, then set them aside. Gluten-free tamari or soy sauce, sesame oil, minced fresh ginger, and garlic powder should all be put in the same pot. Stir every once in a while for two to three minutes. Slowly add the beaten eggs to the soup that is already simmering while stirring it gently. As the eggs cook, they will turn into silky ribbons in the soup. Add salt and pepper to taste to the soup. Put the cooked gluten-free rice noodles in bowls and pour the egg drop soup on top of them. Add thinly sliced green onions as a garnish. Put extra kimchi sauce on the side and serve hot. Enjoy your tasty Egg Drop Noodle Soup with Kimchi Sauce that doesn't have any gluten or dairy.
Prep Time: 15 minutes
Cook Time: 20 minutes
Western Woodlands