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Categories:Viewed: 109 - Published at: 6 years ago
Ingredients
- 5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
- 1 teaspoon soy sauce
- 2 tablespoons medium-dry Sherry
- 1 (2-inch) piece fresh ginger, thinly sliced
- 1 garlic clove, smashed
- 1 cup dried fine egg noodles (1 oz)
- 2 large eggs, lightly beaten
- 1 to 2 scallions, thinly sliced
- 1 1/2 teaspoons Asian sesame oil, or to taste
Method
- Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan.
- Remove ginger and garlic with a slotted spoon and discard.
- Stir in noodles and simmer, uncovered, until tender, about 4 minutes.
- Stirring soup in a circular motion, add eggs in a slow, steady stream.
- Simmer, undisturbed, until strands of egg are cooked, about 1 minute.
- Remove from heat and stir in scallions (to taste) and sesame oil.
- Season with salt.
