Comforting soup with ground pork, cabbage, ginger, and egg drop ribbons in one pot.
# What You Need:
→ Protein and Aromatics
01 - 1 pound 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, divided
→ 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, 5 to 7 minutes. Season with salt and pepper. Drain excess fat if needed.
02 - Add diced onion, minced garlic, and grated ginger to the pot. Sauté for 3 to 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 - Add shredded carrots and sliced cabbage. Reduce heat to medium-low and simmer for about 15 minutes until vegetables are tender. Stir in half the green onions.
05 - Slowly drizzle beaten eggs into simmering soup while stirring in a circular motion to create delicate ribbons.
06 - Taste and adjust seasoning with additional salt, pepper, or soy sauce. Ladle into bowls and garnish with remaining green onions. Add sriracha or red pepper flakes for heat if desired.
