INGREDIENTS:
(serves 4)

 4 SLICES SMOKED HAM
 1 CHINESE CABBAGE
 4 CUPS DUCK STOCK
 1 TBSP SESAME SEED
 PINCH CHOPPED GARLIC
 1 TBSP SOY SAUCE
 1/2 TSP WHITE WINE VINEGAR
 SALT & PEPPER
 1 EGG YOLK, BEATEN

PROCEDURE:

1) CUT THE HAM INTO SMALL, EVEN-SIZED CUBES.

2) CUT THE CHINESE CABBAGE INTO SMALL PIECES AND SIMMER BRISKLY FOR
   10 MINUTES IN THE DUCK STOCK.

3) STIR IN THE SESAME SEEDS, GARLIC, HAM, SOY SAUCE, VINEGAR, SALT AND
   PEPPER TO TASTE.

4) COOK FOR 10 MINUTES OVER A GENTLE HEAT. USING A TEASPOON, DRIZZLE THE
   BEATEN EGG YOLK INTO THE SOUP. SERVE IMMEDIATELY.  

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