egg drop soup

5 cups chicken stock, or 4 cups chicken broth plus 1 cup water1 teaspoon soy sauce2 tablespoons medium-dry Sherry 1 (2-inch) piece fresh ginger, thinly sliced1 garlic clove, smashed1 cup dried fine egg noodles (1 oz) 2 large eggs, lightly beaten1 to 2 scallions, thinly sliced1 1/2 teaspoons Asian sesame oil, or to taste
PreparationBring stock, soy sauce, S5 cups chicken stock, or 4 cups chicken broth plus 1 cup water1 teaspoon soy sauce2 tablespoons medium-dry Sherry 1 (2-inch) piece fresh ginger, thinly sliced1 garlic clove, smashed1 cup dried fine egg noodles (1 oz) 2 large eggs, lightly beaten1 to 2 scallions, thinly sliced1 1/2 teaspoons Asian sesame oil, or to taste
PreparationBring 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.
herry, 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.