Chinese Egg Drop Soup with Noodles

Ingredients

• Dessert wine

  Alcoholic beverage, dry

  ¼ fl oz or 7g

• Soy sauce

  Regular sodium, Shoyu

  ¼ tsp or 1g

• Garlic

  Raw

  ¼ cloves, minced or 0.8g

• Chicken broth

  Soup, canned, ready-to-serve

  1 ¼ cup or 300g

• Ginger

  Spices, ground

  ¼ tbsp or 1g

• Egg

  Whole, fresh eggs

  ½ large or 25g

• Egg noodles

  Dry, enriched

  ¼ cup or 10g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ medium or 4g

• Sesame oil

  Salad or cooking

  ⅜ tsp or 2g

Directions

1. Peel and thinly slice a 2-inch piece of fresh ginger. Thinly slice scallion. Lightly beat eggs.
2. 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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