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Recipe for egg drop soup with fresh fish fillet

This recipe for egg drop soup uses fresh eggs and fish. Ideal for pescetarians.

Ingredients
100g fresh white fish fillet
2 eggs
1 stalk spring onion
4 cups soup stock
1 tbsp sesame seed oil
Salt and pepper

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Directions

  1. Wash and slice the fish fillet thinly
  2. Wash the spring onion and chop finely
  3. Beat the 2 eggs lightly
  4. Bring the soup stock to a boil
  5. Add the fish slices and let it cook briefly
  6. Pour in the beaten egg and give the soup a few quick stirs
  7. Add salt and pepper to taste
  8. Garnish with chopped spring onion and sesame seed oil before serving

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