Rice Cooker Egg Drop Soup

Ingredients

• 2 cup chicken stock
• 2 eggs (beaten)
• 1 tbsp corn starch (use less for thinner soup)
• 2 tbsp water
• 0.5 tsp soy sauce
• 0.25 tsp salt
• 0.25 tsp white pepper
• green onions (for topping)
• turmeric powder (optional for color; yellow food coloring can be substituted)

Steps

1. 1

   Add 2 cups of chicken stock to the rice cooker pot and hit the cook button.

2. 2

   In a small bowl, combine 1 tablespoon of corn starch, 2 tablespoons of water, and a pinch of turmeric powder (if using) to create a slurry.

3. 3

   Once the chicken stock reaches a boil, add the cornstarch slurry to the pot and stir.

4. 4

   Place the lid back on the rice cooker and bring the liquid back up to a boil.

5. 5

   Beat 2 eggs in a small bowl. While stirring the soup, slowly drizzle the beaten eggs into the pot to create nice ribbons.

6. 6

   Add 1/2 teaspoon soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon white pepper.

7. 7

   Top with sliced green onions and adjust seasoning to taste before serving.

Notes

The author uses a small rice cooker (2 cups uncooked / 4 cups cooked capacity). If using a larger rice cooker, ensure the liquid level is sufficient for the machine to operate correctly.

Nutrition per serving

• appetizer
• soup
• rice cooker
• easy
• egg drop soup
• gluten-free