Instant Pot Egg Drop Soup with Miswa (Chinese Vermicelli) and Shrimp Balls

Instant Pot Egg Drop Soup with Miswa (Chinese Vermicelli) and Shrimp Balls
Instant Pot Egg Drop Soup with Miswa (Chinese Vermicelli) and Shrimp Balls
Author: Neliza Ly

Ingredients:
  • 32 oz. (4 cups) Chicken broth
  • 1 tsp chicken flavored soup base or other brand (I use Quoc Viet brand) - optional
  • ½ tsp. garlic powder
  • ¼ tsp. turmeric powder
  • 50 grams Miswa (Chinese Vermicelli) noodle
  •  1 ½ tbsp. cornstarch + 1½ tbsp. water
  • 3 XL eggs
  • 20 grams scallion or green onions, chopped
  • Shrimp balls (homemade done in IP) - optional
  • Instant Pot Egg Drop Soup with Miswa (Chinese Vermicelli) and Shrimp Balls
Garnish:
  • Extra green onions for garnish
  • Salt and pepper
  • Soy sauce
Instructions:
  • Place the chicken broth, chicken soup base, garlic powder and turmeric powder into the Instant Pot.
  • Set the Instant Pot in a sauté mode, Adjust “More” setting. Let the broth boil.
  • Add Miswa (Chinese Vermicelli) and cornstarch mixture.
  • Cook and stir for 1 minute then turn off the Instant Pot.
  • Whisk Eggs and pour into the soup and stir. Add green onions and sliced shrimp balls and mix well.
  • Enjoy.
  • Serve with soy sauce, salt and pepper and extra green onion if needed.
Note:
  • If you want a plain egg drop soup, just omit the miswa and shrimp balls.




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