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Egg Drop Soup Recipe

Egg Drop Soup

Kelly Jaggers
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Starter
Cuisine Oriental
Servings 8 peope

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 4 oz boneless skinless chicken breast finely minced
  • 1 tbsp cornstarch plus 1/4 cup cornstarch divided
  • 1 tbsp soy sauce
  • 1/4 tsp ground white pepper
  • 5 cups chicken broth
  • 1 tsp minced Garlic
  • 1 tsp minced fresh ginger
  • 1/3 cup Water
  • 1/2 cup frozen corn
  • 4 large eggs beaten
  • 2 scallions thinly sliced
  • 2 tsp toasted sesame oil

Instructions
 

  • In a large bowl combine chicken, 1 tablespoon cornstarch, soy sauce, and white pepper. Mix well, then let stand for 30 minutes.
  • Add chicken and marinade, broth, garlic, and ginger to pot and stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes.
  • When the timer beeps, quick-release the pressure and open lid. In a small bowl combine water and remaining 1/4 cup cornstarch. Mix until smooth, then stir into pot and add corn. Press the Cancel button, then press the Sauté button and cook, stirring constantly, until soup starts to thicken, about 1 minute.
  • Press the Cancel button, then slowly drizzle eggs into soup while stirring constantly to form ribbons. Serve hot, topped with scallions and a drizzle of sesame oil.

Notes

Recipe Notes
PER SERVING
CALORIES: 94
FAT: 3g
PROTEIN: 8g
SODIUM: 157mgFIBER: 0g
CARBOHYDRATES: 7g
SUGAR: 0g
Keyword Chicken, Instant Pot
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