Ingredients
Scale
- 1 pound Ground Pork (or ground chicken/turkey)
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (grated)
- 1 tablespoon Soy Sauce (or gluten-free tamari)
- 1 tablespoon Sesame Oil
- 1 medium Yellow Onion (diced)
- 6 cups Chicken Broth (or vegetable broth for vegetarian)
- 1 cup Shredded Carrots
- 4 cups Green Cabbage (thinly sliced)
- 1/2 cup Green Onions (chopped)
- 1 tablespoon Rice Vinegar (or apple cider vinegar)
- Salt and Pepper (to taste)
- 2 Beaten Eggs (optional)
- Red Pepper Flakes or Sriracha (optional)
Instructions
- Heat a large pot over medium heat. Add sesame oil.
- Add diced onion and cook until soft, about 3 minutes.
- Add garlic and grated ginger; cook for 1 minute until fragrant.
- Add ground pork; break it up and cook until no pink remains.
- Stir in soy sauce and rice vinegar.
- Add chicken broth, shredded carrots, and thinly sliced cabbage. Bring to a boil.
- Lower heat and simmer for 5 to 7 minutes until vegetables are tender.
- Stir in chopped green onions; taste and add salt and pepper.
- If using eggs, beat them in a bowl. Slowly pour beaten eggs into the hot soup while stirring to make egg ribbons.
- Add red pepper flakes or sriracha for heat, and serve hot.
Notes
Serve hot in bowls topped with extra chopped green onions and a drizzle of sesame oil. Great with steamed rice or crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: soup, egg roll, easy meal, comfort food, one-pot recipe