Egg Roll Soup (Print Version)
# Ingredients:
01 -
1 pound ground beef.
02 -
1 pound cabbage, shredded.
03 -
8 cups chicken broth.
04 -
⅔ cup carrots, chopped.
05 -
⅓ cup yellow onion, diced.
06 -
¼ cup scallions, thinly sliced.
07 -
3 cloves garlic, minced.
08 -
2 tablespoons liquid aminos.
09 -
1 tablespoon Sriracha.
10 -
1 tablespoon olive oil.
11 -
2 teaspoons toasted sesame oil.
12 -
2 teaspoons fresh ginger, minced.
13 -
½ teaspoon salt.
14 -
¼ teaspoon ground black pepper.
# Instructions:
01 -
Heat a dutch oven or large pot over medium heat, then add the ground beef along with salt and pepper. Cook until browned, breaking up the beef as it cooks.
02 -
Push the beef to one side of the pot and add the diced onions. Sauté until translucent, about 2 minutes.
03 -
Add the chopped carrots and continue sautéing for another 2 minutes.
04 -
Stir in the minced ginger and garlic, cooking for about 15 seconds until fragrant.
05 -
Pour in the chicken broth, and then add the browned ground beef, shredded cabbage, liquid aminos, toasted sesame oil, and Sriracha to the pot. Stir well to combine.
06 -
Cover the pot with the lid slightly offset and simmer the soup for 25 minutes, or until the cabbage and carrots are tender.
07 -
Stir in the thinly sliced scallions just before serving for a fresh, flavorful finish.
# Notes:
01 -
Egg Roll Soup is a savory, hearty soup with all the flavors of an egg roll, without the wrapper. Perfect for a light yet filling meal.
02 -
Adjust the spice level by adding more or less Sriracha, depending on your preference.