Description
A comforting dish packed with vibrant flavors, transforming the classic egg roll into a heartwarming bowl of soup. Perfect for chilly evenings.
Ingredients
- 1 pound Ground Pork (or ground chicken/turkey)
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (grated)
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 medium Yellow Onion (diced)
- 6 cups Chicken Broth (low sodium)
- 1 cup Shredded Carrots
- 4 cups Green Cabbage (thinly sliced)
- 1/2 cup Green Onions (chopped)
- 1 tablespoon Rice Vinegar
- Salt and Pepper (to taste)
- 2 Beaten Eggs (optional)
- Red Pepper Flakes or Sriracha (optional)
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the diced yellow onion and sauté until translucent, about 2-3 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the ground pork to the pot, breaking it up with a spoon. Cook until browned, around 5-7 minutes.
- Pour in the chicken broth and stir in the soy sauce and rice vinegar. Bring the mixture to a gentle boil.
- Once boiling, add the shredded carrots and sliced green cabbage. Reduce heat and simmer for another 10 minutes until the cabbage is tender.
- If using, slowly drizzle in the beaten eggs while stirring the soup to create ribbons of egg.
- Season with salt, pepper, and red pepper flakes or Sriracha as desired.
- Garnish with chopped green onions and serve hot.
Notes
For a vegetarian version, substitute ground pork with crumbled tofu and use vegetable broth. Maintain texture by adding cabbage near the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian