This classic Asian one-dish recipe is filling enough to be considered a meal and takes less than 30 minutes to prepare.
1. Bring the broth, water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
2. Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
3. Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
4. Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.