Egg Roll Soup Broth Bowl (Print Version)
Hearty blend of pork, cabbage, and carrots in ginger-infused broth for a warming meal.
# Ingredients:
→ Main
01 -
15 millilitres olive oil
02 -
450 grams ground pork
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
950 millilitres chicken broth
07 -
1 tablespoon soy sauce
08 -
1 tablespoon rice vinegar
09 -
150 grams green cabbage, shredded
10 -
100 grams carrots, shredded
11 -
0.25 teaspoon black pepper
12 -
Salt, to taste
→ Optional Garnishes
13 -
Chopped green onions
14 -
Sesame seeds
15 -
Sriracha sauce
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add ground pork and cook until thoroughly browned, breaking up the meat while cooking. Drain excess fat to avoid greasiness.
02 -
Add diced onion, minced garlic, and grated ginger to the pot. Cook for 2 to 3 minutes until the mixture is fragrant and the onion is translucent.
03 -
Pour in chicken broth, soy sauce, and rice vinegar. Stir well to combine. Bring to a simmer.
04 -
Mix in the shredded cabbage and carrots. Sprinkle black pepper and salt to taste. Let the soup simmer gently for 10 to 15 minutes until the vegetables become tender.
05 -
Ladle hot soup into bowls. Top with chopped green onions, sesame seeds, or a drizzle of sriracha according to preference.
# Notes:
01 -
For a lighter option, substitute ground pork with ground chicken or turkey. Adjust the level of sriracha for desired spice.