Egg Roll Soup
Egg Roll Soup
Ingredients
- 1 tbsp toasted sesame oil
- 1 lb ground chicken or pork
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 large carrots, shredded
- 5 cups (1/2 small head) green cabbage, thinly sliced
- 6 cups reduced sodium chicken stock
- 1 tbsp reduced sodium soy sauce
- 2 tbsp fish sauce, optional
- 1/2 tbsp rice wine vinegar
- green onion, chili crisp, and crispy wonton strips to serve
Instructions
- Heat the sesame oil in a Dutch oven or large soup pot with a lid over medium heat. Add the onions, garlic, and ginger, stirring occasionally for about 5 minutes.
- Add the ground chicken and break it up with a wooden spoon or meat masher until just cooked through.
- Add the cabbage, carrots, chicken stock, soy sauce, fish sauce, and vinegar. Bring to a boil, cover, then turn the heat to medium-low for 10-15 minutes.
- Season to taste and serve with desired toppings.
Notes
For a more hearty soup, add a cup or two of cooked white or brown rice.
