Egg Drop Soup Image

Egg Drop Soup

Prep Time

30 minutes

Cook Time

20 minutes

Servings

8 servings

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

garlic, minced

1 tsp

fresh ginger, minced

1/3 cup

Water

1/2 cup

Frozen Corn

3

large Eggs, beaten

2

scallions, thinly sliced

2 tsp

Toasted Sesame Oil

Instructions

  1. In a large bowl combine chicken, 1 tablespoon cornstarch, soy sauce, and white pepper. Mix well, then let stand for 30 minutes.
  2. 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.
  3. 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.
  4. 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.

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