Tuesday, June 14, 2011

Egg Drop Soup with Noodles

Hey Kitchenettes,
Loved this one because I never end up cooking these tastes and was frankly surprised I could reproduce them in my (dirty, dirty) kitchen. Simple comfort food at its best. Think you could add some light veggies in too, if you're looking to beef up the veggie content (that's right).

You need
  • 5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
  • 1 teaspoon soy sauce
  • 2 tablespoons medium-dry Sherry
  • 1 (2-inch) piece fresh ginger, thinly sliced
  • 1 garlic clove, smashed
  • 1 cup dried fine egg noodles (1 oz)
  • 2 large eggs, lightly beaten
  • 1 to 2 scallions, thinly sliced
  • 1 1/2 teaspoons Asian sesame oil, or to taste

You do

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.

With thanks to Gourmet/Epicurious

Love, Prof. TT

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