Yield: Makes 4 servings
Ingredients
· 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, thinly sliced
· 2 large eggs, lightly beaten
· 1 to 2 scallions, thinly sliced
· 1 1/2 teaspoons Asian sesame oil, or to taste
Preparation
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. 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.
