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5 from 1 vote

Prep Time3 minutes
Cook Time5 minutes
Course: Asian
Cuisine: Chinese
Calories: 58kcal
Author: Shobee

Equipment

  • 1 Instant Pot Duo Crisp Plus Air Fryer 8 quart
  • 1 Medium-sized Pot for cooking stove top
  • bowl
  • Spatula to mix for a ribbon. You can use a fork too.

Ingredients

  • 2 tbtsp Roasted Sesame oil
  • 1/2 cup Chopped Ripe Tomatoes
  • 4 cups Water
  • 1 cube Beef Bouillon or Powder
  • 1/2 tbsp Onion Powder
  • 1/2 tbsp Garlic Powder
  • 1/4 tbsp Ground black pepper
  • Salt if needed

Instructions

How to Cook Tomato Egg Drop Soup in the Instant Pot

  • Set the inner pot into the Instant Pot base. Push the saute' button setting. Add the Roasted Sesame oil and wait for three minutes.
  • Add the chopped tomatoes and let it cook until tender and wilted. Cancel the sautee ' setting.
  • Pour the water and add the chicken bouillon. Crush the chicken bouillon with a wooden spoon. If you are using powdered bouillon, mix it with the tomatoes.
  • Cover the Instant Pot with the pressure cooker lid and set the timer to five minutes. Quickly release the pressure when done.
  • Cancel the pressure cook button setting. Press the sautee' button setting and press start. Set the timer to thirty minutes.
  • Season the broth with salt, onion, and garlic powder as needed. Slowly pour the egg and gently swirl the broth using a spoon to create egg ribbons.
  • Mix the cornstarch and water until there are no lumps. Add the cornstarch slurry and gently stir to thicken the soup for about three minutes.
  • Cancel the sautee button and serve.

Cook Stove top

  • Heat the Roasted Sesame oil in a large pot. Add the chopped tomatoes and let it cook until tender and wilted. Add the bouillon and press it to crush. If you are using powdered bouillon, mix it with the tomatoes.
  • Add the water. Cover and let the broth simmer on high heat for three more minutes.
  • Lower the heat and season with the spices. Add salt if you like. Beat the egg in a small bowl and slowly drop into the broth.
  • Stir the broth with a spatula or a fork to create egg ribbons. Let the egg set for one more minute, and add the cornstarch slurry. Gently stir until thick- about three more minutes.

Nutrition

Calories: 58kcal | Carbohydrates: 13g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 11mg | Potassium: 204mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg