In a large pot or dutch oven, heat olive oil over medium heat. Add the white onion and Celery and cook, stirring occasionally, for 3-4 minutes. Once softened some, add the minced garlic and ginger, and allow to cook slightly for 2 minutes while stirring. Season with a bit of kosher salt. Add the Cabbage and vegetable stock and allow to come to a boil (turn the heat up slightly until it boils), adding more kosher salt. Once boiling, turn it down to a simmer and allow to cook for 10 minutes, stirring often.
While simmering, whisk the eggs together with the pepper. Stir the soup vigorously, and with the other hand add in the whisked eggs slowly. The egg will cook on contact. Turn off the heat and add the sesame oil. Taste and season with more salt and sesame oil if needed.
Serve with Green onions and pita chips.

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