Egg Flower Soup

Serves 6

4 cups stock
3 tbsp light soy sauce
2 tbsp dr sherry or vermouth
3 scallions, diagonally sliced
small piece fresh ginger root shredded
4 large lettuce leaves shredded
1 tsp seasame seed oil
2 eggs beaten
salt ground black pepper
sesame seeds to garnish

1. Pour the stock into a large saucepan. Add all the
ingredients except the eggs and seeds. Bring to a boil and
then cook for about 2 minutes.
2. Very carefully pour the eggs in a thin steady stream into
the center of the boiling liquid.
3. Count to three then quickly stir the soup. The egg will
begin to cook and form long threads. Season to taste, ladle
the soup into warm bowls and serve. Sprinkle with sesame
seeds.