Egg Drop Soup
Ingredients:
- 14 cup Vegetable Stock
- 8 Large Eggs
- 0.5 cup Soy Sauce
- 2 tbsp Brown Sugar
- 3 tbsp Corn Starch
Directions:
1. Place one pound of carrots, six scallions, 1 large onion sliced in half with peel left on, 1 sweet potato and two inches sliced ginger root into the Instant Pot and fill to the max 2/3 capacity mark with filtered water. Set timer for 45 minutes. The onion peel will give the broth a dark meaty look and rich taste.
2. Allow the pressure to release naturally, then strain the stock into a large soup pot, discarding the cooked vegetables. Measure out 14 cups of the finished broth.
3. Bring the vegetable stock to a gentle simmer over medium heat. Stir in the soy sauce and brown sugar until completely dissolved.
4. In a small bowl, whisk the cornstarch with approximately ½ cup of cool water until smooth. Slowly pour into the simmering broth, stirring continuously. Allow to cook for 2–3 minutes until the soup thickens slightly.
5. Crack the eggs into a large bowl and whisk thoroughly until the yolks and whites are combined.
6. Reduce the heat to low so the soup is barely simmering. Using a large spoon, gently stir the broth in one direction to create a slow circular motion.
7. Slowly drizzle the beaten eggs into the moving broth in a thin, steady stream. The eggs will cook almost immediately, forming those lovely delicate ribbons.
8. Allow the eggs to set for approximately 30 seconds before giving the soup one final gentle stir. Avoid vigorous stirring or you'll break up all those beautiful egg ribbons.
9. Taste and adjust the seasoning if needed. Serve piping hot!
The secret to lovely Egg Drop Soup is a gentle simmer and a slow pour. Let the eggs do their thing!