Egg Drop Soup

Ingredients

4C                  Chicken stock (or 4t Chicken better than Bouillon + 4C water)

1t                   Ground ginger

1/2t                Garlic powder

1/4t                White pepper (Black pepper if you don’t have white)

1t                   Seasoned salt

1/2 – 1t          Sesame oil

3 strands        Scallions, divided (2 for the soup, 1 for garnish) and chopped

1/4t                Turmeric

2T                  Cornstarch + 2 tablespoons water, mixed together to form a slurry

3                    Large Eggs ( beaten

Chinese noodles, for topping (optional)

Process

Add the chicken broth, ground ginger, garlic powder, white pepper, seasoned salt and sesame oil to the Instant Pot.

Pressure Cook at high pressure for 3 minutes. Quick release when done.

Put the pressure cooker on Sauté

Add in the scallions and turmeric.

Once the soup begins to bubble, add in the cornstarch slurry and stir for another minute until the soup has slightly thickened.

Turn the pressure cooker off

Once the bubbles die down, pour in the beaten eggs while gently stirring with a spatula so that egg ribbons form. Do this for about 1 minute until the egg is cooked through.

Ladle into bowls and top with with some additional scallions and chinese noodles if you desire.