Ingredients
5
cups chicken stock, or 4 cups chicken broth plus 1 cup water
1
(2-inch) piece fresh ginger, thinly sliced
1
cup dried fine egg noodles (1 oz)
2
large eggs, lightly beaten
1
to 2 scallions, thinly sliced
1
1/2 tsp Asian sesame oil, or to taste
Directions
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. 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.
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