Chinese Egg Drop Soup with Noodles

• 5 cups chicken stock, or 4 cups chicken broth plus 1 cup waterchicken-stock
• 1 teaspoon soy saucesoy-sauce
• 2 tablespoons medium-dry Sherrysherry
• 1 (2-inch) piece fresh ginger, thinly slicedginger
• 1 garlic clove, smashedgarlic
• 1 cup dried fine egg noodles (1 oz)egg
• 2 large eggs, lightly beatenegg
• 1 to 2 scallions, thinly slicedscallion
• 1 1/2 teaspoons Asian sesame oil, or to taste

1. 01Bring 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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