# Components:
→ Protein and Aromatics
01 - 1 lb ground pork
02 - 4 cloves garlic, minced
03 - 2 tbsp fresh ginger, grated
04 - 1 tbsp soy sauce (use gluten-free if needed)
05 - 1 tbsp 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 (divided)
→ Broth and Seasonings
10 - 6 cups chicken broth (low sodium preferred)
11 - 1 tbsp rice vinegar
12 - Salt and pepper to taste
→ Optional Add-Ins
13 - 2 eggs, beaten (for egg drop style)
14 - Red pepper flakes or sriracha to taste
# Directions:
01 - In a large soup pot or Dutch oven over medium-high heat, add ground pork. Break up with a wooden spoon and cook until browned and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the 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 to a gentle boil.
04 - Once simmering, add shredded carrots and sliced cabbage. Reduce heat to medium-low and simmer for about 15 minutes, until vegetables are tender but not mushy. Stir in half of 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 ribbons.
06 - Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed. Ladle soup into bowls, garnish with remaining green onions, and add sriracha or red pepper flakes for heat if desired.
