5 c Chicken stock
2 tb Soy sauce
2 Eggs, well beaten
1 Garnish, see below
Add soy sauce to the chicken stock and bring to a boil. Reduce heat to
medium and pour beaten eggs in a slow, thin stream from a height of at
least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve
immediately. Good garnishes include parsley, sauteed mushrooms
(prepared in advance) and fr ozen green peas which will de-frost in
the heat of the bowl but stay fresh - not overcooked.