Egg Drop Soup
It never rains in California, but when it does a simple bowl of soup feels like comfort food. Truth be told we were suppose to have egg drop soup and fried rice last night when it was actually raining. But our instant pot broth had a bitter over tone from celery wouldn't have paired well with Asian influence flavors in the dish ... so long story short we ordered pizza and pushed dinner one night out.
Ingredients
- 14 cups Vegetable Stock
- 8 Large Eggs
- .5 cups Soy Sauce
- 2 tablespoons Brown Sugar
- 3 tablespoons Corn Starch
Instructions
- 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.
- Strain the vegetables out of the broth and place it in a large stock pot on the stove. I realize you could turn the instant pot up to saute and finish the soup in one pot, but you need a rolling boil and I just prefer to do that over a gas stove. Mix together the soy sauce, brown sugar and corn starch in a small cup and pour into the broth and stir well. Whisk eggs and when the broth comes to a boil, pour them in a small stream while stirring the pot. Let the egg threads simmer on low for five minutes and serve with sliced scallions.
Instant Pot Vegetable Stock
Egg Drop Soup