5 cups chicken stock 2 tablespoons 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 inches above the pot while stirring briskly with the other hand. The egg noodles are done in 30 seconds. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance), chives or dill.
