Chinese Egg Drop Soup with Noodles

1. 1

   Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan.

2. 2

   Remove ginger and garlic with a slotted spoon and discard.

3. 3

   Stir in noodles and simmer, uncovered, until tender, about 4 minutes.

4. 4

   Stirring soup in a circular motion, add eggs in a slow, steady stream.

5. 5

   Simmer, undisturbed, until strands of egg are cooked, about 1 minute.

6. 6

   Remove from heat and stir in scallions (to taste) and sesame oil.

7. 7

   Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.