Dice the onion fine. Mince the garlic and roughly chop the cabbage.

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.

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.

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

Whisk the eggs together well.

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.

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, pepper or ginger that you think it might need.

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