Edamame And Egg Soup

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 eggs
• 1/8 cup shelled frozen edamame
• 1 scallion
• 1 tablespoon grapeseed oil
• 1/3 cup yellow onion
• 2/3 cup napa cabbage
• 3 cups dashi stock
• 1/2 teaspoon sake
• 1/2 teaspoon sea salt
• black pepper
• 1/2 teaspoon soy sauce

Recipe

• 1 cut scallion into 1/2 inch sticks, keeping green and portions separate. finely chop onion and napa.
• 2 whisk 2 eggs together thoroughly.
• 3 put a wok or pan over high heat, swish 1/2 tbs. grapeseed oil around the wok. add the eggs. when it is no longer runny in the center flip it over for a few seconds. transfer to a plate.
• 4 add the rest of the oil to the wok. add yellow onion and napa, stir-fry for approximately 2 minutes. pour dashi stock over stir-fry and add sake, salt and a few dashes of pepper. bring to a boil, then reduce heat and simmer for 3 minutes.
• 5 tear the egg into bitesized pieces. add egg, edamame, scallion sticks- portion-(and soy sauce if using)to the wok. simmer for 2 minutes. garnish with remaining scallion tops.