On today's Daily Nugget, I reflect on the soup I made last night. Here are 5 tips I learned:

1. Smoke the brisket until it can be broken apart with the chopsticks.
2. Cook the stock and the sweet onions alongside the brisket for a rich smokey broth.
3. Roast the carrots during the final hour of smoking the brisket.
4. Marinate the soft boiled eggs in shoyu and sake for at least 4 hours preferably overnight
5. Use Thai Basil there is nothing like the sweet, basily flavor it gives the soup.