Egg Roll Soup

• servings: 6 servings
• total time: 35 minutes

Ingredients

1 pound ground pork (or see other alternatives below!)

2 tablespoons olive oil

1 medium white onion, peeled and diced

2 medium carrots, peeled and diced

3 cloves garlic, minced

1 small green cabbage, chopped into bite-sized pieces

6-8 cups chicken or vegetable stock

2 teaspoons ground ginger

1 teaspoon toasted sesame oil

optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)

Directions

Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Use a slotted spoon to transfer the pork to a separate plate, and set aside.

Add the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked pork, and stir to combine.

Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender. Stir in the sesame oil until combined. Then taste and season the soup with a few generous pinches of salt and black pepper as needed.

Serve warm, garnished with your desired toppings. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.