Savory Egg Roll-Inspired Soup
Ingredients
1 lb ground beef (or ground turkey/chicken as a substitute)
3 cups shredded cabbage
2 medium carrots, chopped
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
6 cups chicken broth
2 tablespoons liquid aminos (or soy sauce)
1 tablespoon Sriracha (adjust for spice preference)
2 teaspoons toasted sesame oil
Salt and pepper, to taste
2 scallions, thinly sliced (for garnish)
Instructions
1. Brown the Ground Beef
Heat a large Dutch oven or pot over medium heat.
Add the ground beef, seasoning with salt and pepper. Cook until fully browned, breaking it into small pieces. Push the beef to one side of the pot.
2. Sauté the Vegetables
In the same pot, add the diced onion and sauté for 2-3 minutes, until soft and translucent.
Add the chopped carrots and cook for an additional 2 minutes to soften slightly.
3. Add Garlic and Ginger
Stir in the minced garlic and ginger. Cook for about 15 seconds until fragrant, being careful not to burn them.
4. Add Broth and Cabbage
Pour in the chicken broth and add the shredded cabbage, browned ground beef, liquid aminos, toasted sesame oil, and Sriracha. Stir everything to combine well.
5. Simmer
Cover the pot, leaving the lid slightly ajar, and let the soup simmer for 25 minutes until the cabbage and carrots are tender.
6. Finish with Scallions
Stir in the thinly sliced scallions right before serving for a fresh finish.
Serve hot and enjoy this hearty, flavorful soup!