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Chinese Egg Drop Soup




Source of Recipe


Epicurious.com


Recipe Introduction






Recipe Link: http://epicurious.com

List of 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 ounce)

2 large eggs, lightly beaten

1 to 2 scallions, thinly sliced

1-1/2 teaspoons Asian sesame oil, or to taste


Recipe



1. 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.

2. Stir in noodles and simmer, uncovered, until tender, about 4 minutes.

3. 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.

Serves 5 to 6