Ingredients
- 1 tbsp olive oil
- 1 white onion, peeled and diced
- 3 cloves garlic, minced
- 8 cups vegetable stock
- 1 head of wombok cabbage, roughly chopped
- 1 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 3 eggs, whisked
- 2 teaspoons toasted sesame oil
- Topping: spring onions, thinly sliced
Method
Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes. Add garlic and sauté for 1-2 more minutes. Add in the stock, chopped cabbage, ground ginger, white pepper and stir to combine. Continue cooking until simmering. Reduce heat and cover for 10 minutes, until the cabbage has completely softened. Remove the lid. While the soup is still simmering, use one hand to stir the soup, while using the other hand to slowly drizzle in the whisked eggs. The eggs will cook immediately, creating egg ribbons. Stir in the sesame oil until completely combined. Season with salt, white pepper or ginger as needed. Sprinkle spring onions on top and serve.
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