4 Servings 10 min Cook
1 Fl oz Dessert Wine
1 Tsp Soy Sauce
1 Cloves, minced Garlic
5 Cup Chicken Broth
1 Tbsp Ginger
2 Large Egg
1 Cup Egg Noodles
1 Medium (4-1/8" long) Scallions
1 1/2 Tsp Sesame Oil
Peel and thinly slice a 2-inch piece of fresh ginger.
Thinly slice scallion.
Lightly beat eggs.
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.
