Egg drop soup instant pot ip. If you've been following me and my recipes, you'll know I'm obsessed with Chinese food by now. I've made SO many Chinese dishes already that I'd do my line of Jewish relatives proud. Egg Drop Soup in Instant Pot.

Egg drop soup instant pot ip

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. Try this Instant Pot soup recipe! From the Sauté Pan to the Instant Pot. You can have Egg drop soup instant pot ip using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Egg drop soup instant pot ip

  1. It’s 4 cups of chicken broth.
  2. You need 1 TSP of ground ginger.
  3. It’s 1 TBSP of low sodium soy sauce.
  4. You need 1 TBSP of minced garlic.
  5. Prepare 1/2 TSP of seasoned salt.
  6. You need 1/2 TSP of sesame oil.
  7. You need 1/2 TSP of red pepper flakes.
  8. You need 2 of green onion chopped.
  9. It’s 2 of eggs beaten.

The recipe for Egg Roll Soup evolved from my Egg Roll in a Bowl recipe. Tara is gluten free but still wants egg rolls. I started making Egg Roll in a Bowl to give her some of what she misses. A comforting soup better than Chinese restaurants!

Egg drop soup instant pot ip instructions

  1. Combine all ingredients in instant pot except the green onion and eggs. Put on cover and cook at high pressure for 3 minutes. Then quick release the pressure..
  2. Once pressure is released, remove lid. Add green onion. Then while quickly stirring slowly add in eggs till they ribbon..
  3. Ladle into bowls and enjoy!!.

Packed with broth, eggs, soy sauce, basic spices and green onions. Wonton soup, hot and sour soup, chicken noodle soup (such as this Crockpot Chicken Noodle Soup or this Easy One Pot Homemade Chicken Noodle Soup) are probably. First, bring some chicken broth (or vegetable broth, for a vegetarian option) to a boil with some seasonings (salt, pepper, garlic powder, and some ginger. I used fresh ginger, but you can also use powdered ginger). Then, mix a little of the hot broth with some cornstarch and set aside- this will help give the soup that thick texture of restaurant-style egg drop soup.