Cabbage Egg Roll Soup

This cozy stovetop soup turns the savory flavors of an egg roll into a one-pot meal with browned ground pork, tender cabbage and carrots, and a fragrant ginger-garlic broth.

Prep: 15 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 pound ground pork
• 1 small head green cabbage
• 3 medium carrots
• 6 cups low-sodium chicken broth
• 1 tablespoon fresh ginger
• 4 cloves garlic
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 3 stalks green onions
• 0.25 teaspoon black pepper

Cooking instructions

1. Thinly slice the cabbage, peel and slice the carrots, grate the ginger, mince the garlic, and slice the green onions. Keep the green and white onion portions separate. (about 10 min)
2. Heat a large pot over medium-high heat. Add the ground pork and cook, breaking it into small pieces, until no longer pink and lightly browned, 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — Medium-high heat
3. Add the white parts of the green onions, ginger, garlic, and black pepper. Cook, stirring, until fragrant, about 1 minute. (about 1 min) — Medium heat
4. Pour in the broth and soy sauce. Stir in the cabbage and carrots, then bring the soup to a boil. (about 5 min) — High heat
5. Reduce the heat to maintain a gentle simmer. Cover partially and cook until the cabbage and carrots are tender and the pork reaches 160°F, 15 to 18 minutes. (about 18 min) — Gentle simmer
6. Stir in the rice vinegar and sesame oil. Taste and add more soy sauce if needed. Ladle into bowls and garnish with the green parts of the onions. (about 2 min)