Chinese Egg Drop Soup with Noodles

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Water

  Plain, clean water

  ½ cup or 118g

• Soy sauce

  Made from soy (tamari)

  ½ tsp or 3g

• White wine

  Alcoholic beverage, table

  ½ fl oz or 15g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  ½ clove or 2g

• Egg noodles

  Dry, enriched

  ½ cup or 19g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Scallions

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

  1 medium or 15g

• Sesame oil

  Salad or cooking

  ¾ tsp or 3g

• Salt

  Table

  ½ dash or 0.2g

Directions

1. Peel and thinly slice ginger, thinly slice the scallions, and lightly beat the eggs.
2. In a 2-quart heavy saucepan, bring the chicken broth, water, soy sauce, Sherry, ginger, and garlic to a boil. Remove the ginger and garlic with a slotted spoon and discard.
3. Stir in the egg noodles and simmer, uncovered, until tender, about 4 minutes. Stir the soup in a circular motion and add the eggs in a slow, steady stream. Simmer, undisturbed, until the egg strands are cooked, about 1 minute.
4. Remove from heat and stir in the scallions and sesame oil. Season with salt to taste.