Cabbage Egg Drop Soup

1  tablespoon		olive oil
1  cup		small white onion, peeled and diced
3		cloves garlic,s minced
8  teaspoons		vegetable stock (or chicken stock)
6  cups		small head of Napa cabbage, roughly chopped
1  teaspoon		ground ginger
1/4  teaspoon		white pepper
1  tablespoon		optional: soy sauce
3		eggs,s whisked
2  teaspoons		toasted sesame oil
1/4  cup		optional topping: thinly sliced green onions

Tip: Click on the ingredient links to learn the nutritional information for all the Cabbage Egg Drop Soup ingredients. The serving size for any ingredient in Cabbage Egg Drop Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Sauté onion and garlic. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.

Add the cabbage and broth ingredients. Add in the stock, chopped cabbage, ground ginger, white pepper and stir to combine. Continue cooking until the mixture reaches a simmer.

Simmer. Reduce heat to medium, in order to maintain the simmer. Cover and simmer for 10 minutes, until the cabbage has completely softened.

Make the egg ribbons. Remove the lid. Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, creating a “whirlpool”-type motion, while you use your other hand to slowly drizzle in the whisked eggs. The eggs will cook instantly in the hot broth, creating pretty egg ribbons.

Season. Stir in the sesame oil until completely combined. Then give the soup a taste and season with salt, as needed, plus any extra sesame oil, white pepper or ginger that you think it might need.

Serve. Serve warm, garnished with green onions if desired.