Instant Pot Instructions: 

1. Add water into Instant Pot. Scoop the bouillon bases into the Instant Pot. Add in the seasoned salt, ginger, garlic powder, white pepper and sesame oil.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. When time is up move valve back and forth between sealing and venting for 20 seconds and then move valve to venting and release the rest of the pressure. Remove the lid. 
3. Stir in the green onions/scallions.
4. If you’d like to thicken the soup make a cornstarch slurry by stirring 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl. Stir until smooth. Stir the mixture into the Instant Pot on the saute setting. Let the soup bubble and thicken for a few minutes. Then turn off Instant Pot. 
5. In a small bowl beat the eggs. Then pour the eggs into the Instant Pot and stir in with a rubber spatula for 1 minute so that the egg ribbons form. 
6. Ladle soup into bowls and serve topped with extra green onions or scallions, if desired.

Slow Cooker Instructions: 

1. Add water into slow cooker. Scoop the bouillon bases into the slow cooker. Add in the seasoned salt, ginger, garlic powder, white pepper and sesame oil.
2. If you’d like to thicken the soup make a cornstarch slurry by stirring 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl. Stir until smooth. Stir the mixture into the slow cooker.
3. Cover and cook on low for 4-6 hours.
4. Stir in the green onions/scallions.
5. In a small bowl beat the eggs. Then pour the eggs into the slow cooker and stir in with a rubber spatula for 1 minute so that the egg ribbons form.
6. Ladle soup into bowls and serve topped with extra green onions or scallions, if desired.