Egg Roll Soup

  • 1 pound ground pork
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 medium carrots, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 1/2 teaspoons sesame oil
  • 1 small green cabbage, thinly sliced
  • 6 cups low-sodium chicken broth
  • 1/3 cup green onion, finely chopped, plus more for garnish
  1. Heat a large stock pot or Dutch oven over medium-high heat and sear ground pork until browned all the way through.
  2. Add olive oil to pot and sauté onion and carrot for 8-10 minutes, or until softened and translucent, then add garlic and ginger and cook for another 1-2 minutes, or until fragrant.
  3. Season generously with salt and pepper, then stir in sesame oil.
  4. Add cabbage, pork and chicken broth, and bring mixture to a boil, then reduce heat, cover and let simmer for 15-20 minutes, or until cabbage is tender.
  5. Taste and adjust seasoning, as needed, then serve hot, garnished with green onions.

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