Ingredients
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- 3 tablespoons butter or ghee
- 1 teaspoon sesame oil
- 1 cup sliced button mushrooms (about 8 ounces)
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger (you can also use 1 teaspoon of grated fresh ginger, if you prefer)
- 4 cups reduced-sodium chicken broth (use vegetable broth to make this recipe vegetarian)
- 1 tablespoon reduced-sodium soy sauce, tamari, or coconut aminos
- 3 large eggs, whisked together in a bowl
- 3 green onions, thinly sliced (for serving)
Instructions
- Press the sauté button on a 6-quart Instant Pot. Add the butter (or ghee) and the sesame oil. Let the oil heat up for a few minutes and then add the mushrooms, carrots, garlic, and ground ginger. Stir to combine.
- Let the vegetables cook for 2-3 minutes, then cancel the sauté function.
- Add the chicken broth and stir with the other ingredients.
- Lock on the lid and set the cooking time to 3 minutes. When the cook time is up, carefully use the quick release and remove the lid.
- Press the sauté button again on the Instant Pot. Slowly pour in the eggs and stir until they are cooked through and the soup is simmering.
- Serve the soup hot, with sliced green onions on top.
Equipment
Buy Now → Notes
- Store any leftovers in a tightly-sealed airtight container for up to 4 days.
- For a vegetarian version of this soup, use vegetable broth in place of the chicken broth.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Asian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 3.6 g
- Sodium: 842.3 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Carbohydrates: 7.5 g
- Fiber: 1.6 g
- Protein: 12.1 g
- Cholesterol: 216.5 mg