Category: Instant Pot -

Egg Drop Soup     

Ingredients:
4 cups of chicken broth
1 tsp of ground ginger
1/2 tsp of garlic powder
1/4 tsp of white pepper
1 tsp of seasoned salt
1/2 teaspoon of sesame oil
3 scallions, divided (2 for the soup, 1 for garnish) and chopped
1/4 tsp of turmeric
2 tablespoons of cornstarch + 2 tbsp water for slurry
2 large eggs + 2 egg whites, beaten

Preparation:
Add the chicken broth, ground ginger, garlic powder, white pepper, seasoned salt and sesame oil to the Instant Pot. Hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. Quick release when done.

Hit “Keep Warm/Cancel” and then “Sauté” and adjust so it’s on the “More” or “High” setting. Add in the scallions and turmeric.

Once the soup begins to bubble, add in the cornstarch slurry and stir for another minute. Turn off heat and once the bubbles die down, add the beaten eggs and stir well.

Date added: 2018-08-20
Number of visits: 2271