Save The first time I made this soup was on a rainy Tuesday when takeout felt like too much effort but I was craving those egg roll flavors. I ended up throwing everything into my Dutch oven with zero expectations, and my husband actually asked if we could have it every week. Something about that combination of ginger, sesame, and cabbage simmering together just transforms a regular weeknight into something cozy.
Last winter my sister came over feeling under the weather, and I made a double batch of this soup. She sat at the counter while I cooked, breathing in the ginger steam, and later admitted it was the first thing that actually made her feel human again. Now she texts me every time she smells ginger at the grocery store.
Ingredients
- Ground pork: The fat content here carries so much flavor, but you can drain some off if you prefer a lighter broth
- Fresh ginger: Grate it yourself instead of using paste, the texture difference is worth the extra minute
- Sesame oil: This is the secret ingredient that makes everything taste restaurant-quality
- Green cabbage: Slice it thin so it wilts nicely but still has a little bite in the finished soup
- Chicken broth: Low sodium lets you control the salt level since soy sauce adds plenty
Instructions
- Brown the pork:
- Cook the meat until it has nice crispy edges, breaking it up with your wooden spoon as it goes
- Build the aromatics:
- Add onion, garlic, and ginger to the pot, letting them soften and release their fragrance
- Create the broth base:
- Pour in the liquids and bring everything to a gentle bubble
- Add the vegetables:
- Stir in carrots and cabbage, then let them simmer until tender but still vibrant
- Make the egg ribbons:
- Drizzle beaten eggs in a slow stream while stirring the soup in circles
Pin it This soup has become my default contribution to potlucks because it travels well and feeds a crowd without much effort. My friend group actually started calling it comfort soup because someone always requests it when life gets overwhelming.
Making It Your Own
Sometimes I add bell peppers or mushrooms if the crisper drawer needs clearing. Ground turkey works beautifully too, though you might want an extra splash of sesame oil to compensate for the lost pork flavor.
Serving Suggestions
Crusty bread is perfect for soaking up that gingery broth, though steamed rice makes it more substantial. A crisp Riesling cuts through the richness nicely, but iced tea works just as well.
Storage And Meal Prep
This soup freezes surprisingly well, though the cabbage does soften a bit after reheating. I portion it into glass containers for easy work lunches.
- Skip the egg garnish if freezing, add fresh when reheating
- The flavors deepen overnight, so it is even better on day two
- Reheat gently so the cabbage does not fall apart completely
Pin it Sometimes the simplest meals are the ones that stick with you longest. This soup started as a way to use up ingredients, but now it is the recipe I turn to when I need something that feels like a hug.
Frequently Asked Questions
- → Can I make this soup gluten-free?
Yes. Use tamari or certified gluten-free soy sauce, and verify your chicken broth is gluten-free. Most rice vinegars are naturally gluten-free, but always check labels to be certain.
- → What protein alternatives work well?
Ground chicken or turkey make excellent substitutes for pork. You can also use crumbled tofu for a vegetarian version, though you'll want to increase the soy sauce and sesame oil to maintain depth of flavor.
- → How long do leftovers keep?
Store cooled soup in an airtight container for up to 4 days. The cabbage will soften but the flavors will meld beautifully. Reheat gently on the stovetet, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, though the texture of cabbage will change upon thawing. Freeze without the egg ribbons for best results—add fresh beaten eggs when reheating. Consume within 3 months for optimal quality.
- → How can I add more vegetables?
Sliced mushrooms, bell peppers, or bean sprouts make great additions. Add them along with the cabbage so they cook through without becoming mushy. Bok choy also works beautifully.
- → Is the egg drop step necessary?
No, it's optional. The soup is delicious without it. If you prefer, you can omit the eggs entirely or substitute with small cubes of firm tofu added during the last 5 minutes of simmering.