Ingredients
1tbspolive oil
1small white onion,peeled, diced
3garlic cloves,minced
8cupsvegetable stock,or chicken stock
1small Napa cabbage head,roughly chopped
1tspground ginger
¼tspwhite pepper
3eggs,whisked
2tsptoasted sesame oil
green onions,thinly sliced, optional topping
Preparation
Heat the oil in a large stockpot over medium-high heat, then add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 to 2 more minutes until fragrant.
Add in the stock, chopped cabbage, ground ginger, white pepper and stir to combine. Continue cooking until the mixture reaches a simmer.
Reduce heat to medium. Cover and simmer for 10 minutes, until the cabbage has completely softened.
While the soup is still simmering, continuously stir the soup round and round, creating a circular motion.
Use other hand to slowly drizzle in the whisked eggs. The eggs will cook instantly in the hot broth.
Stir in the sesame oil until completely combined. Season with salt and pepper or extra sesame oil.
Serve warm, garnished with green onions, and enjoy!
