Chinese Egg Drop Soup

This is great for when you're fighing off brochitis like I am. Soup is always great for when you're sick but this also has two extra great things - ginger & garlic. Seriously good medicine.

• 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.