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.

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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!