INSTRUCTIONS

STEP 1
In a wok or stock pot on high heat, coat the pan with oil.

STEP 2
Add shallots and onions, season with salt and pepper and saute about 5 minutes, until lightly browned.

STEP 3
Add cabbage, ginger, thai basil, and vegetable stock, cover and let simmer for 5 – 6 minutes to ‘melt’ the cabbage.

STEP 4
Meanwhile, scramble eggs in a bowl.

STEP 5
Drizzle scrambled eggs into your soup, add noodles, cover, and cook 1 minute.

STEP 6
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!