Egg Drop Soup in the Instant Pot

Note: This article may contain commentary or the author's opinion.

I searched out this recipe after watching a Bruce Lee movie.  Don’t judge, karate movies are a guilty pleasure of mine and Bruce Lee is the best! And it made me think of chinese food.  So I YouTubed (yes, YouTube can now be a verb) and this recipe caught my eye.  I’m the only one who likes chinese food in my family.  And by family, I mean my husband.  Our kids are all grown and out on their own, so far.  Rumor has it that sometimes they come back!  Anywho, if I catered to my husband’s pallet, I would be eating frozen pizza and corndogs for the rest of my life.  Not that those aren’t delicious, but I like variety.  Variety is the spice of life. (I think that is a quote from somewhere, but I’m not sure). So I made this soup and I can’t even tell you how good it is because my tongue is still dancing with joy at eating something so scrumptious!

Ingredients

  • 4 c chicken broth (Better than Bouillon is recommended.  And no, they do not sponsor me.  I just love it!)
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper (if you don’t want a little zest to it, leave it out.  But then again, don’t be a baby. It’s not that hot.  Really.)
  • 1 tsp seasoned salt
  • 1/2 tsp sesame oil
  • 1/4 tsp turmeric (this is what will give it that golden color)
  • 5 strands of scallions (3 for the soup, 2 for garnish)
  • 2 Tbsp cornstarch + 2 Tbsp water to make a slurry
  • 4 eggs beaten (2 whole eggs and 2 egg whites.  I give my extra yolks to my dog and cats. They love it!)
  • Chow Mein Noodles for topping (the crunchy kind.  I’m not sure what they are called, but you know what I mean.)
  • Canned corn if you prefer it.  I didn’t use it, but I will try it the next time I make this.

 

Preparation

  1. Chop scallions and set them aside.
  2. Add chicken broth to instant pot
  3. Add ground ginger, garlic powder, white pepper, seasoned salt and sesame oil.
  4. Stir until combined.
  5. Pressure cook 3 minutes. (Yes!  Only 3 minutes!)
  6. Quick release and turn to saute.
  7. Add scallions and turmeric and stir. (This is where you will add the corn as well if you are using it.)
  8. When bubbling, add the slurry and stir for about a minute.
  9. Turn off the instant pot and let the bubbles die down until you see the thickened soup.
  10. Add beaten eggs and stir immediately.  You should see ribbons of egg form as you stir.
  11. Serve that delicious soup up and top it with the crunchy chow mein noodles and extra scallions!

Ready in 15-20 minutes. I’m guessing here.  I never time these things because I love to cook.

Serves 6-8 people.  Again, I’m guessing.  I’m the only one who eats chinese and I’m a big eater.

Calories:  Just stop with the calorie counting.  God made food to be enjoyable.  As Weird Al Yankovic would say, “Just eat it!”  I hope that song is stuck in your head like it is mine.

"*" indicates required fields

Do you believe breakfast food should be served at any time of the day?*
This poll gives you free access to our premium politics newsletter. Unsubscribe at any time.
This field is for validation purposes and should be left unchanged.