- 5 cups chicken stock
- 1 tsp soy sauce
- 2 tsp medium dry sherry
- one 2-inch piece of ginger, thinly sliced
- 2 garlic cloves, smashed
- 1 cup dried fine egg noodles
- 2 large eggs, beaten lightly
- 1-2 scallions, thinly sliced
- 1.5 tsp sesame oil
Bring stock, soy sauce, sherry, ginger & garlic to a boil in a 2 quart heavy saucepan.
Remove ginger & garlic with a slotted spoon & discard. Or, finely chop the garlic and leave it in. You could also mince the ginger and leave it in.
Stir in noodles & 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 & stir in scallions (to taste) & sesame oil.
Season with salt.