Recipes and Cooking Gluten Free Egg and Rice Noodle Soup Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 17, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 cup frozen shelled sweet soybeans (edamame), thawed 4 ounce dried rice noodles or gluten-free soba (buckwheat noodles) 8 cup reduced-sodium gluten-free chicken broth 3 tablespoon gluten-free cornstarch 3 sheets nori (seaweed), coarsely crushed 3 tablespoon reduced-sodium gluten-free soy sauce 1 tablespoon grated fresh ginger 3 eggs 1 cup sliced green onions (8) 3 tablespoon rice vinegar 2 teaspoon sesame oil (not toasted) Asian chili sauce (Sriracha sauce) Directions Cook edamame according to package directions; do not drain. Stir in rice noodles. Return to boiling; reduce heat. Simmer for 3 minutes; drain. Meanwhile, in a small bowl stir together 1/4 cup of the broth and the cornstarch; set aside. In a Dutch oven combine the remaining broth, the nori, tamari, and ginger. Bring to simmering. Stir in cornstarch mixture; cook and stir for 1 minute. In a liquid measuring cup lightly beat eggs with a fork. Gently stir broth mixture clockwise three times, then drizzle beaten eggs into moving mixture. Turn off heat and let stand for 2 minutes. Stir in green onions, vinegar, and sesame oil. To serve, divide cooked noodle mixture among bowls. Ladle soup over noodle mixture. Top with Asian chili sauce to taste. Rate it Print Nutrition Facts (per serving) 242 Calories 7g Fat 29g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 242 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 93mg 31% Sodium 1183mg 51% Total Carbohydrate 29g 11% Total Sugars 3g Protein 16g Vitamin C 10.7mg 54% Calcium 88mg 7% Iron 3.6mg 20% Potassium 633mg 13% Folate, total 193.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.