About:
Egg drop soup (Chinese: 蛋花湯) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are commonly added to the soup. In this recipe, I put onions, carrots, and crab sticks and finished with beaten eggs to the boiling broth. I used Instant Pot in this recipe but you can also use the regular pot to make this delicious soup that is perfect for the cold winter weather!
YouTube Link: https://youtu.be/vOfuuxbdyYY
Instant Pot Duo Evo Plus 9-in-1 Electric Pressure Cooker
Ingredients
Serves 4 – 5
- 8 cups Water
- 2 and 1/2 tbsp Chicken Bouillon – https://amzn.to/32rNQKE
- 3 tbsp Cornstarch – https://amzn.to/33IFPS7
- 1/3 cup Onion (diced) – https://amzn.to/3fO3YsP
- 1/3 cup Carrots (diced) – https://amzn.to/3KB1eNF
- 5 pcs Crab Sticks – https://amzn.to/3AqCu6b
- 2 stalks Green Onion – https://amzn.to/33IFS0f
- 3 pcs Egg (beaten) – https://amzn.to/33FW5Di
- 3 tsp Soy Sauce – https://amzn.to/3qSm5UZ
- 2 tsp Sesame Oil – https://amzn.to/3IsQsXV
- 1 tsp White Pepper – https://amzn.to/3obU35d
- Salt
Steps
- Press SAUTE
- In the Instant Pot, add water and bring it to a boil
- While boiling the water, in a separate bowl, add eggs and water.
- Beat the eggs and set them aside.
- In a separate bowl, add cornstarch and water.
- Mix and set aside
- Once the water is boiling in the Instant Pot, add the chicken bouillon and dissolve
- Add onion, carrots and crab sticks
- Simmer for about 10 minutes to soften the veggies
- Add soy sauce, sesame oil, white pepper and cornstarch (mixed with water)
- Add green onion
- Add the beaten eggs slowly in circular motion
- Continue to mix until the eggs are cooked
- Adjust the taste with salt and pepper
- Press CANCEL
- Serve it!
