3 shallots, sliced
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
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
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.
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!