Edamame and Egg Soup

This is great for breakfast with a bowl of rice or also in a bento. Soy Sauce is optional.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 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

Directions

1. Cut scallion into 1/2 inch sticks, keeping green and white 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-white portion-(and soy sauce if using)to the wok. Simmer for 2 minutes. Garnish with remaining scallion tops.