Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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