Description
A quick and delicious soup that captures the flavors of egg rolls without the frying.
Ingredients
- 1 pound ground pork
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 4 green onions, sliced
- 2 large eggs, lightly beaten
Instructions
- In a large pot or Dutch oven, cook the ground pork over medium-high heat until browned. Drain off any excess grease.
- Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
- Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Bring to a boil.
- Stir in the shredded cabbage and carrots. Reduce heat and simmer for 5-7 minutes, or until the vegetables are tender-crisp.
- Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create ribbons. Cook for 1-2 minutes until the eggs are cooked through.
- Stir in the sliced green onions.
- Serve hot.
Notes
- For a vegetarian option, omit the pork and use vegetable broth. You can add tofu or mushrooms for protein.
- Adjust soy sauce and vinegar to your taste.
- Garnish with extra green onions or a drizzle of sriracha if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired