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Heat 1 tbsp sesame oil in a large pot over medium heat until shimmering. Add the ginger and the white and light green parts of the scallions and cook, stirring, until softened and fragrant, about 2 minutes.
Pour in the chicken broth and water. Stir in the tamari, rice vinegar, fish sauce, and white pepper. Raise the heat to medium-high and bring the broth to a gentle boil.
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