Egg flower soup is easy as... well actually, it's a whole lot easier than pie! And here we go...
32 oz. GF chicken broth (check labels -- broth and bullion often contain gluten!)
1/2 tsp. minced ginger root
1 small leek, sliced
Tamari (GF soy sauce) to taste
1/4 cup frozen peas
1/2 cup cabbage or bok choy
1. Bring broth to boil on the stove in a soup pan. Add leek and ginger root. Simmer 5 minutes. This simmer period helps flavor the broth. If you want your egg flower soup to have chicken in it, I'd add pre-cooked chicken along with the leek and ginger root before simmering.
2. Break your egg into a measuring cup with a pour spout and whip it with a wire whisk. Increase the temperature of your broth to medium-high and stir it in a circle while slowly drizzling the egg into the broth. You should see it create "flowers" (eggs that solidify in wisps) as you add the egg. If it doesn't form "flowers" right away, increase the heat a bit before continuing.
4. Add soy sauce to taste before serving.
Instead of eggs, you can add rice noodles. Cook rice noodles, cabbage, and peas for three minutes. This will require another can of broth. When I make this soup, I usually add pre-cooked chicken as well, and sometimes I add veggies like carrots, celery, squash, and spinach.
If you like your soup thicker, add a tsp. of corn starch to 1/4 cup of cold water, and add this to the broth before adding the egg.