Comforting soup with ground pork, cabbage, ginger, and egg drop ribbons—all in one pot.
# What You'll Need:
→ Protein and Aromatics
01 - 1 lb ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil
→ Vegetables
06 - 1 medium yellow onion, diced
07 - 1 cup shredded carrots
08 - 4 cups green cabbage, thinly sliced
09 - 1/2 cup green onions, chopped
→ Broth and Seasonings
10 - 6 cups chicken broth
11 - 1 tablespoon rice vinegar
12 - Salt and pepper to taste
→ Optional Add-Ins
13 - 2 eggs, beaten
14 - Red pepper flakes or sriracha to taste
# How to Make It:
01 - Heat a large soup pot or Dutch oven over medium-high heat. Add ground pork and break apart with a wooden spoon. Cook until browned and no longer pink, approximately 5-7 minutes. Season with salt and pepper. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and grated ginger to the browned pork. Sauté for 3-4 minutes until fragrant and onions begin to soften.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring mixture to a gentle boil.
04 - Add shredded carrots and sliced cabbage to the simmering broth. Reduce heat to medium-low and simmer for approximately 15 minutes until vegetables are tender but still retain texture. Stir in half the chopped green onions.
05 - For egg drop style, slowly drizzle beaten eggs into the simmering soup while stirring in a circular motion to create delicate egg ribbons.
06 - Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed. Ladle soup into bowls and garnish with remaining green onions. Add sriracha or red pepper flakes for additional heat if desired.
