Description
A warm and comforting bowl of soup featuring ground beef, crisp cabbage, and silky egg ribbons, perfect for easy weeknight dinners or leisurely Sundays.
Ingredients
Main Ingredients
- 1 pound Ground beef (Substitute with ground chicken or turkey if desired.)
- 4 cloves Garlic (Minced.)
- 2 tablespoons Fresh Ginger (Grated (ground ginger can work in a pinch).)
- 1 tablespoon Soy Sauce (Use gluten-free tamari if needed.)
- 1 tablespoon Sesame Oil
- 1 medium Yellow Onion (Diced (Shallots work for a milder flavor).)
- 6 cups Chicken Broth (Low sodium; vegetable broth for vegetarian options.)
- 1 cup Shredded Carrots (Can be swapped for red bell pepper.)
- 4 cups Green Cabbage (Thinly sliced; Napa cabbage is a great alternative.)
- 1/2 cup Green Onions (Chopped; reserve some for garnish.)
- 1 tablespoon Rice Vinegar (Apple cider vinegar is a suitable substitute.)
- Salt and Pepper (Season to taste.)
- 2 Beaten Eggs (Optional; omit for a lighter dish.)
- Red Pepper Flakes or Sriracha (Optional; for a splash of heat.)
Instructions
Cooking
- Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up, until it’s nicely browned and no pink remains, about 6–8 minutes. Drain excess fat if there’s a lot.
- Move the beef to one side of the pot. Add the sesame oil to the empty side, then add the diced onion. Cook until the onion softens, 3–4 minutes. Stir in the garlic and grated ginger and cook 30 seconds until fragrant.
- Stir the beef back in with the onions. Add the soy sauce and mix. Toss in the shredded carrots and thinly sliced cabbage. Stir to combine so the vegetables start to soften.
- Pour in the chicken broth and bring the pot to a gentle boil. Reduce heat and simmer, uncovered, about 8–10 minutes, until the cabbage is tender but still has a little bite.
- Stir in the rice vinegar and most of the chopped green onions, reserving a little for garnish. Taste and season with salt and pepper. Add red pepper flakes or sriracha if you like heat.
- If you want egg ribbons: lower the heat to medium-low so the soup is barely bubbling. Slowly pour the beaten eggs in a thin stream while stirring the soup gently in one direction. The eggs will cook into soft ribbons. Turn off the heat.
- Ladle into bowls and finish with the reserved green onions. Serve right away.
Notes
Cool the soup to room temperature within two hours. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat. Freeze in portions for up to 3 months. Thaw in the fridge before reheating. Don’t skip browning the beef; it adds a lot of flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course, Soup
- Cuisine: asian, Comfort Food