Egg Drop Soup with Noodles

I've been sick all weekend with some sort of cough-grossness, so I didn't do much other than watch a LOT of TV and knitted the beginnings of a hat. How productive of me.

I didn't really cook much, or eat much as a result (for example, lunch yesterday was an avocado with olive oil and salt. Maybe a little weird, but good). Tonight, though after my day of toast and tea, I wanted some soup to soothe my throat. Unfortunately, I didn't have any canned soup, and I was too icky feeling to walk to the grocery store (about five blocks away, but hey, it's raining, and there's a hill. ew). So, I decided to make this egg drop soup with egg noodles. A little different from your typical egg drop soup, but it takes the best parts of egg drop soup and chicken noodle soup in one recipe. I basically followed this recipe from my Gourmet Cookbook, though I didn't have fresh ginger (I used jarred, about two tablespoons), I only had wide egg noodles (eh, who cares), and I didn't have sesame oil (I toasted some sesame seeds in some oil, but I'd probably skip this next time).

Chinese Egg Drop Soup with Noodles