Egg Drop Soup is a staple at Chinese restaurants across the U.S. This restaurant-style Instant Pot Egg Drop Soup tastes even better than what you get at the restaurant, and it only takes 15-minutes to cook!
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What is Egg Drop Soup?
Egg drop soup is a creamy soup that’s a staple at many Chinese restaurants. It is typically made with seasoned chicken broth that is filled with delicious wispy egg ribbons. The ribbons are created by whisking raw eggs into the simmering broth.
Anyone that knows me will tell you that I love Chinese food, and egg drop soup is no different. It’s one of my favorite dishes to serve with other Chinese dishes like my Instant Pot Chinese Pork or my delicious Instant Pot Honey Chicken.
Egg Drop Soup Ingredients
This recipe is made with simple ingredients that you may already have at home. Here’s what you need:
- Chicken broth: This is one of the main ingredients, so you’ll need at least 4 cups of broth.
- Eggs: Put your eggs in a bowl of water. If they sink, they are fine to use, but if they float, throw them out.
- Soy sauce: Just a little bit is all you need, but it really livens up the soup.
- Ginger paste: It may sound fancy, but ginger paste is just fresh ginger root that has been ground up and mixed with oil to form a paste. You can usually find it in the produce section.
- Olive oil: I use olive oil but you can use vegetable oil as well.
- Spices: You will also need garlic powder, salt, and red pepper flakes for seasoning.
- Green onions: Slice these very thin.
How to Make Instant Pot Egg Drop Soup
Made with wispy eggs, chicken broth, soy sauce, and a handful of spices, this Instant Pot egg drop soup is one of the easiest to make.
Step 1: Add Ingredients to the Inner Pot
First, add your chicken broth, soy sauce, ginger paste, olive oil, garlic powder, and salt to your inner pot. Mix well.
Step 2: Pressure Cook
Then, place the lid on your Instant Pot, put the sealing valve into the “sealing” position, hit the manual or pressure cook button, and set the time for 1 minutes.
Step 3: Quick Release
After the Instant Pot beeps, do a quick release by flipping the sealing valve to the “venting” position.
Step 4: Whisk the Eggs
Next, whisk together the eggs in a small bowl.
Step 5: Add Raw Eggs
Finally, while slowly stirring your broth mixture in a circular motion, slowly pour in your whisk eggs. This will create the ribbon affect for your eggs in the egg drop soup.
Add green onions and serve!
Is Egg Drop Soup Healthy?
Yes, egg drop soup is actually very healthy for you. It’s packed with protein and is very low in calories.
Are the Eggs Raw?
The eggs are raw when you drop them into the seasoned broth; however, they are fully cooked after just a few minutes of being dropped in the boiling liquid. Once the eggs get the ribbon texture, this means they are fully cooked and safe to consume.
Sides to Serve with egg drop soup
This delicious Instant Pot egg drop soup is the perfect comfort soup on its own, but it also pairs as an appetizer to other delicious Chinese dishes. Here are some of my favorites:
- 32 oz chicken broth (4 cups)
- 2 eggs
- 1 tbsp soy sauce
- 3 tsp ginger paste
- 1/2 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 4 green onions (more or less if desired), sliced thinly
- 1/2 tsp red pepper flakes
- Add to your instant pot chicken broth, soy sauce, ginger paste, olive oil, garlic powder, and salt. Mix well.
- Add your instant pot on and twist until sealed. Close the sealing valve.
- Set your instant pot to high pressure for one minute.
- Once your instant pot is done, do a quick release by bringing the ceiling valve toward you to release pressure.
- Whisk together your two eggs in a small bowl.
- While slowly stirring your broth mixture in a circular motion, slowly pour in your whisk eggs. This will create the ribbon affect for your eggs in the egg drop soup.
- Stir in your green onions.
- Serve warm with a side of your favorite dish, or as is! Enjoy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 196mgSodium: 2946mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 11g
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About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!