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:

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.

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