Egg Drop Noodle Soup

Egg Drop Noodle Soup

½ teaspoon salt

3 packages ramen noodles, flavor packets discarded

10 ½ cups veggie broth

2 ½-inch-long piece ginger, lightly smashed

3 cloves garlic

1 tablespoon soy sauce

6 small scallions, thinly sliced

3 large eggs, lightly beaten

1 tablespoon sesame oil

1. In a large pot over high heat, bring 6 cups salted water to a boil.

2. Add noodles and cook for 3 minutes.

3. Drain noodles and set aside. Rinse pot.

4. In the same pot over medium-high heat, bring broth, ginger, garlic, and soy sauce to a simmer.

5. Add all but 2 tablespoons scallions, and cook until vegetables are tender about 3 minutes.

6. Use a slotted spoon to remove ginger and garlic.

7. In a medium bowl, lightly beat together eggs, sesame oil, and salt.

8. Gently stir broth, then pour seasoned eggs into the pot.

9. Let sit undisturbed until eggs are cooked, 40 to 60 seconds.

10. Stir with a wooden spoon to break up eggs.

11. Return noodles to pot and cook for 1 minute.

12. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.