Step 1

In a pot, bring the chicken stock and water to a boil. Once boiling, cover, and lower the heat to keep it simmering. Meanwhile, place a medium soup pot or wok over medium-high heat until it’s hot enough that a small splash of water beads and dances along the cooking surface.

Step 2

Once hot, add the oil to coat the bottom of the pot. Crack the eggs into the pot, and cook over medium-high heat until the eggs are browned around the edges (it is important to brown the egg well). Flip the eggs over and do the same to the other side, making sure the eggs are cooked through completely. (Runny yolk will cloud the soup.)

Step 3

Transfer the fried eggs onto a cutting board and cut into bite-size pieces. Return the egg pieces to the pot. Increase the heat to high, and pour in the simmering stock/water, along with tofu and mushrooms. Cover and boil for 10 minutes over high heat.

Step 4

Next, add the napa cabbage. Cover and cook for another 5-10 minutes, or until the cabbage is very tender. Add the sesame oil, salt to taste, and white pepper. Top with cilantro and/or scallion and serve.