Description
A cozy, savory soup inspired by the flavors of an egg roll: seasoned ground meat, crisp cabbage and carrots, and a bright, ginger-garlicky broth. Ready in about 30 minutes.
Ingredients
Scale
- 1 tablespoon vegetable oil
- ½ pound ground pork (or substitute ground chicken)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups cabbage, thinly shredded
- ½ cup carrots, shredded
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 2 green onions, thinly sliced (for serving)
- 1 hard-boiled egg, halved (optional, for serving)
Instructions
- Warm the oil in a large saucepan over medium heat. Add the ground pork (or chicken) and cook, breaking it into small pieces, until browned and mostly cooked through.
- Stir in the chopped onion, garlic, and grated ginger. Sauté for 2–3 minutes, until the onion softens and the aromatics release their fragrance.
- Add the shredded cabbage and carrots and toss for a couple of minutes so the vegetables begin to wilt but remain slightly crisp.
- Pour in the chicken broth, then stir in the soy sauce, rice vinegar, sesame oil, and black pepper. Bring the mixture to a gentle simmer.
- If you like spice, sprinkle in the red pepper flakes. Let the soup simmer 10–15 minutes so the flavors meld and the vegetables reach your preferred tenderness.
- Ladle into bowls and finish with sliced green onions. Top each serving with a halved hard-boiled egg if using, and serve immediately.
Notes
Tip: Taste the broth before serving and adjust seasoning with a little extra soy or a splash of rice vinegar to balance sweetness and acidity.