Instant Pot Egg Drop Soup is a simple dinner or appetizer that’s made with chicken broth, ginger paste, spices, and eggs. Don’t we all love a fresh and tasty bowl of egg drop soup? This recipe uses spices to bring out the authentic flavors of this traditional soup while the Instant Pot makes it quick and easy!
If you’re in the mood for Asian cuisine, you may be looking for the best way to cook rice in your Instant Pot. Your Instant Pot will make perfect rice every single time and you won’t have to do a thing. Here are a few recipes you’ll want to keep on hand:
Sushi Rice in the Instant Pot
Instant Pot Long Grain White Rice
White Jasmine Rice in the Instant Pot
Table of Contents
What Is Egg Drop Soup?
Egg Drop Soup is a traditional Chinese soup. It’s made with chicken broth, eggs, and seasonings. It is a light and refreshing soup that is perfect for any occasion. It’s called egg drop soup because you quite literally drop raw scrambled eggs into the soup, whisking them into the hot broth to make beautiful egg ribbons. This soup is low in calories and high in protein, so it’s perfect for anyone who wants a satisfying yet healthy meal.
What can I serve with Egg Drop Soup?
Egg Drop Soup is a light and refreshing soup. But that doesn’t mean it can’t be a meal on its own. If you want to use it as an appetizer or side dish, it does pair well with a variety of dishes. Here are some ideas for what to serve with Egg Drop Soup:
- Vegetable stir fry
- Fried rice
- Noodle salad
- Steamed vegetables
- Dumplings
- Grilled cheese
- Garlic bread
- Salad
- Hamburgers or chicken burgers
What else can I put in Egg Drop Soup?
Want to dress up your Egg Drop Soup? You can quickly customize this soup so it’s just the way you like, or to make it a more filling meal. Here are some ideas for what you can add to your Egg Drop Soup:
- Cooked Shrimp
- Shredded Chicken
- Tofu
- Mushrooms
- Corn
- Peas
- Carrots
Add your cooked ingredients at the end and give them a bit of time to heat through.
Ingredients
- 32 ounces chicken broth or vegetable broth
- 2 large eggs
- 1 tablespoon soy sauce or tamari
- 1 tablespoon ginger paste
- 1/2 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 4 medium green onions, sliced thinly
How to Make
STEP ONE: Mix the broth and spices, then pressure cook. Add the chicken broth, soy sauce or tamari, ginger paste, olive oil, garlic powder, salt, and red pepper flakes to the instant pot. Mix well. Cover and turn the valve to seal. Set the Instant Pot to high pressure for one minute.
STEP TWO: Prep the eggs. Whisk the eggs in a small bowl. Set aside.
STEP THREE: Release the pressure. Once your Instant Pot is done, do a quick release by bringing the ceiling valve toward you to release pressure.
STEP FOUR: Add the eggs. While slowly stirring your broth mixture in a circular motion, gradually pour in the whisked eggs. This will create the ribbon effect in the egg drop soup.
STEP FIVE: Serve. Serve hot topped with green onions.
Tips and Recipe Notes
- Make sure to use high-quality chicken broth with lots of flavor, as it is the anchor of this recipe. Don’t skimp here!
- Whisk the eggs well before adding them to the broth, otherwise, you end up with clumps of egg yolk instead of ribbons.
- Add the eggs slowly in a steady stream while stirring the soup to create those pretty egg ribbons.
- Adjust the seasoning to your liking. You can change up this recipe easily by adding more or less of any of the seasonings in the recipe.
- For a thicker soup, add a slurry of cornstarch and broth before adding the eggs. Pour it in slowly and whisk quickly as you pour. Don’t pour it all at once! Make sure your soup is very hot when you add it in, or it will clump.
How to Store Leftover Egg Drop Soup
Egg Drop Soup can be stored in the refrigerator for up to 3-4 days in an airtight container. The broth may separate a bit when it gets cold but when you reheat, it should all stir back together nicely.
Can I freeze leftover Egg Drop Soup?
Yes, Egg Drop Soup can be frozen for up to 2 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Thaw the soup in the refrigerator overnight before reheating.
To reheat, add a little extra broth to thin out the soup if it gets a bit thick in the fridge. Then heat over medium on the stove until steamy and hot through.
FAQs
Egg drop soup is considered a fairly healthy dish, but it depends on your specific dietary needs. The soup is a low-calorie option with plenty of protein making it a healthy choice for many people.
Egg drop soup normally contains eggs, chicken broth, cornstarch, and green onions. Other seasonings and spices are added for flavor and can be customized to your liking.
Egg drop soup contains cooked eggs. While the eggs are dropped into the soup raw, the hot broth cooks them, making pretty ribbons of yellow and white.
Instant Pot Egg Drop Soup
Ingredients
- 32 ounces chicken broth or vegetable broth
- 2 large eggs
- 1 tablespoon soy sauce or tamari
- 1 tablespoon ginger paste
- 1/2 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 4 medium green onions, sliced thinly
Instructions
- Mix the broth and spices then pressure cook. Add the chicken broth, soy sauce or tamari, ginger paste, olive oil, garlic powder, salt, and red pepper flakes to the instant pot. Mix well. Cover and turn the valve to seal. Set the instant pot to high pressure for one minute.
- Prep the eggs. Whisk the eggs in a small bowl. Set aside.
- Release the pressure. Once your instant pot is done, do a quick release by bringing the ceiling valve toward you to release pressure.
- Add the eggs. While slowly stirring your broth mixture in a circular motion, gradually pour in the whisked eggs. This will create the ribbon effect in the egg drop soup.
- Serve. Serve hot topped with green onions.
Notes
- Make sure to use high-quality chicken broth with lots of flavor, as it is the anchor of this recipe. Don’t skimp here!
- Whisk the eggs well before adding them to the broth, otherwise, you end up with clumps of egg yolk instead of ribbons.
- Add the eggs slowly in a steady stream while stirring the soup to create those pretty egg ribbons.
- Adjust the seasoning to your liking. You can change up this recipe easily by adding more or less of any of the seasonings in the recipe.
- For a thicker soup, add a slurry of cornstarch and broth before adding the eggs. Pour it in slowly and whisk quickly as you pour. Don’t pour it all at once! Make sure your soup is very hot when you add it in, or it will clump.
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