Egg Drop Soup

Heat half of the sesame oil (1 teaspoon) over medium-high heat in a medium soup pot. Stir in ginger and garlic and heat until fragrant, about 30 seconds.

Whisk in the Imagine Free Range Chicken Broth along with the rice wine vinegar and soy sauce. Bring mixture to a boil then reduce to a simmer.

Slowly pour in the whisked eggs while continuously whisking the soup mixture. Cook until eggs just set, about 2 minutes. Remove from heat and stir in the scallions. Check for seasoning and add salt and pepper to taste. You may also wish to add in more sesame oil.