Gluten Free Egg and Rice Noodle Soup

Gluten Free Egg and Rice Noodle Soup
Photo: Blaine Moats
Total Time:
30 mins


  • 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)


  1. Cook edamame according to package directions; do not drain. Stir in rice noodles. Return to boiling; reduce heat. Simmer for 3 minutes; drain.

  2. 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.

  3. 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.

  4. To serve, divide cooked noodle mixture among bowls. Ladle soup over noodle mixture. Top with Asian chili sauce to taste.

Nutrition Facts (per serving)

242 Calories
7g Fat
29g Carbs
16g Protein
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.

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