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Egg Drop Soup

Chicken broth
4 cups
Rice vinegar
1 tablespoon
½ teaspoon
to taste
Soy sauce
2 tablespoons
Extra Virgin Pure Sesame Oil
1 teaspoon
Coriander (chopped)
to taste
  1. In a pot, bring the chicken broth to a simmer.
  2. Stir in the soy sauce, rice vinegar, Extra Virgin Pure Sesame Oil and ginger. Let the soup simmer for about 5 minutes.
  3. While the soup is simmering, slowly pour the beaten eggs into the pot.
  4. Continue to stir the soup for another minute until the egg is fully cooked.
  5. Taste the soup and seasoning with salt and pepper.
  6. Garnish the chopped coriander. 

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