• Stir in the soy sauce, rice vinegar, sesame oil, and ground black pepper. Taste and adjust seasoning if necessary.
Add the Eggs:
• Slowly pour the beaten eggs into the soup while stirring gently. This will create thin egg ribbons in the soup. Cook for an additional 1-2 minutes until the eggs are cooked through.
Serve:
• Ladle the soup into bowls and garnish with the green parts of the green onions, chopped cilantro, sesame seeds, and sriracha if desired.
Enjoy this warm and comforting egg roll soup that captures all the flavors of your favorite egg rolls in a delicious broth!
