Ingredient List
(Serves 4)
- 3 shallots, slice
- ½ yellow onion, quartered and sliced
- 1 small head Napa cabbage, halved and thinly julienned
- 1 inch ginger, sliced lengthwise
- 1 small bunch thai basil
- 2 quarts vegetable stock
- 4 eggs
- 3 cups soaked rice noodles
- Drizzle of sesame oil
- Toasted sesame Seeds
- Grape seed or canola oil to cook
- Kosher salt and fresh ground black pepper to taste
Instructions
In a wok or stock pot on high heat, coat the pan with oil. Add shallots and onions, season with salt and pepper and saute about 5 minutes, until lightly browned. Add cabbage, ginger, thai basil, and vegetable stock, cover and let simmer for 5 - 6 minutes to ‘melt’ the cabbage. Meanwhile, scramble eggs in a bowl. Drizzle scrambled eggs into your soup, add noodles, cover, and cook 1 minute. Taste for seasoning.
Plating
In a large bowl, dish out some noodles, ladle broth over and garnish with a drizzle of sesame oil, sesame seeds, and scallion greens. Enjoy!
