Chinese Egg Drop Soup with Noodles |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Though egg drop soup is not traditionally made with noodles, we love the texture and substance they add. 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 |
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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