Description
A warm, comforting egg roll soup that brings together ground pork, fresh vegetables, and fragrant spices in one pot.
Ingredients
Scale
- 1 pound Ground Pork
- 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
- Heat a large pot over medium heat and drizzle in sesame oil. Add diced onions and minced garlic, stirring until fragrant and onions are translucent (about 2-3 minutes).
- Add ground pork, breaking it apart with a spoon, and cook until browned (about 5-7 minutes).
- Add grated ginger, shredded carrots, and sliced cabbage, cooking until cabbage begins to wilt (approximately 4 minutes).
- Pour in chicken broth and soy sauce, raise the heat to bring to a boil, then lower to a simmer for about 10 minutes.
- If using, gently stir in beaten eggs, allowing them to swirl and cook in the hot broth. Add rice vinegar, salt, and pepper to taste.
- Serve in bowls, garnishing with fresh green onions and a splash of red pepper flakes or sriracha, if desired.
Notes
This soup can be made ahead of time and stored in the fridge for up to four days. Freezes well for up to three months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg