CHINESE EGG DROP SOUP WITH NOODLES
Source of Recipe
unknown
Recipe Introduction
Though egg drop soup is not traditionally made with noodles, we love the texture and substance they add.
Active time: 10 min Start to finish: 20 min
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 oz)
2 large eggs, lightly beaten
1 to 2 scallions, thinly sliced
1 1/2 teaspoons Asian sesame oil, or to taste Recipe
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.
Makes 4 servings.
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