1 tablespoon vegetable oil
1 pound ground pork
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups chicken broth
2 cups water
1 tablespoon soy sauce
1 teaspoon sesame oil
2 cups shredded cabbage
1 cup shredded carrots
2 green onions, sliced
Salt and pepper to taste
Directions
Heat the vegetable oil in a large pot over medium heat.
Add the ground pork and cook until browned, breaking it up with a spoon.
Stir in the onion, garlic, and ginger, cooking until the onion is translucent.
Pour in the chicken broth and water, bringing the mixture to a simmer.
Add the soy sauce and sesame oil, stirring to combine.
Mix in the cabbage and carrots, cooking until they are tender but still crisp.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with sliced green onions before serving.
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Variations & Tips
For a vegetarian version, substitute the ground pork with crumbled tofu or tempeh. You can also add mushrooms for an earthy flavor. If you prefer a spicier kick, toss in some red pepper flakes or a dash of hot sauce. For a gluten-free option, ensure your soy sauce is gluten-free or use tamari instead.
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