Egg Drop Soup with Noodles

• 6 cupschicken stock
• 3 eggs
• 8 oznoodles
• 2 tbspcornstarch
• 3 stalksscallions

Instructions

1. 1

   Brown the chicken stock in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook eggs and noodles in the same pot until softened and fragrant.

3. 3

   Return the chicken stock, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Egg Drop Soup with Noodles taste finished.