Egg drop soup Recipe

Ingredients

4 cups of chicken broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water)
1 tsp of ground ginger
1/2 tsp of garlic powder
1/4 tsp of white pepper (if you don’t want a little zest to it, leave it out)
1 tsp of seasoned salt
1/2 teaspoon of sesame oil
3 strands of scallions, divided (2 for the soup, 1 for garnish) and chopped
1/4 tsp of turmeric (this really just enhances the color)
2 tablespoons of cornstarch + 2 tbsp water for slurry
2 large eggs + 2 egg whites, beaten

Preparation

Step 1

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
Ladle into bowls and top with with some chinese noodles if you desire!