Edamame and Egg Soup

• 2 eggs
• 18 cup shelled frozen edamame
• 1 scallion
• 1 tablespoon grapeseed oil
• 13 cup yellow onion
• 23 cup napa cabbage
• 3 cups dashi stock
• 12 teaspoon sake
• 12 teaspoon sea salt
• black pepper
• 12 teaspoon soy sauce

1. Cut scallion into 1/2 inch sticks, keeping green and white portions separate.
2. Finely chop onion and napa.
3. Whisk 2 eggs together thoroughly.
4. Put a wok or pan over high heat, swish 1/2 tbs.
5. grapeseed oil around the wok.
6. Add the eggs.
7. When it is no longer runny in the center flip it over for a few seconds.
8. Transfer to a plate.
9. Add the rest of the oil to the wok.
10. Add yellow onion and napa, stir-fry for approximately 2 minutes.
11. Pour dashi stock over stir-fry and add sake, salt and a few dashes of pepper.
12. Bring to a boil, then reduce heat and simmer for 3 minutes.
13. Tear the egg into bitesized pieces.
14. Add egg, edamame, scallion sticks-white portion-(and soy sauce if using)to the wok.
15. Simmer for 2 minutes.
16. Garnish with remaining scallion tops.

eggs, scallion, grapeseed oil, yellow onion, cabbage, dashi stock, sake, salt, black pepper, soy sauce

Taken from www.food.com/recipe/edamame-and-egg-soup-165817 (may not work)