Chinese Egg Drop Soup with Noodles

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Water

  Plain, clean water

  1 cup or 237g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• White wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  1 clove or 3g

• Egg noodles

  Dry, enriched

  1 cup or 38g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Scallions

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

  2 medium or 30g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a 2‑quart saucepan, combine the chicken broth, water, soy sauce, sherry, sliced ginger, and smashed garlic. Bring to a boil over medium-high heat, then remove and discard the ginger and garlic.
2. Stir in the egg noodles and simmer uncovered until just tender, about 4 minutes. Create a gentle circular whirlpool in the soup and slowly stream in the beaten eggs. Let simmer without stirring until strands set, about 1 minute.
3. Remove from heat. Stir in the scallions and sesame oil, then season with salt to taste. Serve hot.