Egg drop soup (by Aimee)

Ingredients

• 4 cups chicken stock or chicken broth
• 2 tablespoons sherry or chicken broth
• 1 tablespoon light soy sauce
• 1 to 1 1/2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 3 eggs (lightly beaten)
• 2 scallions (chopped)
• 1 garlic clove (chopped)
• 1 cup dried fine egg noodles (optional)

Directions

Bring stock, soy sauce, sesame oil, and garlic to a boil in a 2-quart heavy saucepan. Remove garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. In a small cup, mix the cornstarch and 2 tablespoons of sherry (or chicken stock) until smooth. Slowly pour the cornstarch mix into the stock and stir until dissolved.

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.