Egg Drop Soup

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Probably the best-known soup in most Chinese restaurants, Egg Drop Soup is a popular starter to a larger meal, but it also makes a lovely entrée on its own. You can serve this soup topped with crisp wonton strips if you like, but a simple topping of green onion and sesame oil helps preserve the delicate flavor of the egg and chicken.

Cuisine

Chinese, Modern

Course

Soup

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 8 servings, and Chilis Recipe Book by Kelly Jaggers, boneless, chicken broth, chinese, contributed, cook 20 min, cornstarch, frozen corn, ground white pepper, I Love My Instant Pot®Soups, instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, large eggs, medium, minced fresh ginger, minced garlic, modern, prep 30 min, pressure cook, pressure cooker recipes, sauté, scallions, skinless chicken breast, soup, soy sauce, Stews, toasted sesame oil, water

Prep Time

30 min

Cook Time

20 min

Servings

8 servings

Ingredients

4 oz boneless, skinless chicken breast
1 tbsp cornstarch
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
2 scallions
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

PER SERVING
CALORIES: 94
FAT: 3g
PROTEIN: 8g
SODIUM: 157mgFIBER: 0g
CARBOHYDRATES: 7g
SUGAR: 0g
*Manual and Pressure Cooker buttons are interchangeable