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!
- 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.
- Chop scallions and set them aside.
- Add chicken broth to instant pot
- Add ground ginger, garlic powder, white pepper, seasoned salt and sesame oil.
- Stir until combined.
- Pressure cook 3 minutes. (Yes! Only 3 minutes!)
- Quick release and turn to saute.
- Add scallions and turmeric and stir. (This is where you will add the corn as well if you are using it.)
- When bubbling, add the slurry and stir for about a minute.
- Turn off the instant pot and let the bubbles die down until you see the thickened soup.
- Add beaten eggs and stir immediately. You should see ribbons of egg form as you stir.
- 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.
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