Egg Drop Soup

Egg Drop Soup

Author note: The egg to stock ratio is 2 eggs for every 4 cups. Get creative with the flavoring added to the stock, sometimes I add fresh ginger or miso. The soup will need to be salted if using the Instant Pot Homemade Chicken Stock listed below. I add about 1 teaspoon of salt to the finished soup.

4 cups homemade chicken stock (see recipe below or click here) or low sodium chicken stock

1/4 teaspoon toasted sesame oil

1 tablespoon soy sauce

1 tablespoon cornstarch

2 eggs

green onions, sliced

kosher salt

  1. Bring the chicken stock, sesame oil and soy sauce to a boil and reduce to a simmer.
  2. Remove 2-3 tablespoons of hot stock and combine it with the cornstarch. Whisk until smooth. Slowly whisk in the cornstarch slurry into the simmering liquid.
  3. In a bowl, whisk the eggs. Drizzle the eggs evenly on top of the liquid and give it one or two gentle stirs. Place the spoon down and walk away.
  4. Ladle into bowls and top with green onions. Salt to taste.

for the Instant Pot Chicken Stock

Place 3 pounds of chicken, 1 onion (peeled and halved) and 8 cups of water into the Instant Pot insert. Seal and cook over high pressure for 45 minutes. Release pressure naturally until all pressure is gone, about 1 hour. Through a sieve, pour the hot liquid into a large bowl. Let the stock cool. Cover and place in the fridge until ready to use. The stock can stay in the fridge for 3 days or up to 4 months in the freezer.

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