# What You Need:
→ Soup Base
01 - 1 pound ground pork (substitute with ground chicken or turkey if desired)
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated (or 2 teaspoons ground ginger)
04 - 1 tablespoon soy sauce (use gluten-free tamari if needed)
05 - 1 tablespoon sesame oil
06 - 1 medium yellow onion, diced (or 2 shallots for milder flavor)
07 - 6 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
→ Vegetables
08 - 1 cup shredded carrots (or substitute with red bell pepper strips)
09 - 4 cups green cabbage, thinly sliced (Napa cabbage is a great alternative)
10 - 1/2 cup green onions, chopped (reserve some for garnish)
→ Finishing Touches
11 - 1 tablespoon rice vinegar (or apple cider vinegar)
12 - Salt and freshly ground black pepper, to taste
13 - 2 large eggs, beaten (optional; omit for lighter dish or egg-free)
14 - Red pepper flakes or sriracha, to taste (optional, for heat)
# Directions:
01 - Heat a large pot over medium-high heat. Add ground pork and cook, breaking it up with a spoon, for 5–7 minutes until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and grated ginger to the pork. Sauté for 3–4 minutes until onions are translucent and aromatic.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Mix well to coat the pork and aromatics.
04 - Pour in chicken broth and bring to a gentle boil.
05 - Add shredded carrots and thinly sliced cabbage. Reduce heat and simmer for 10–15 minutes, until vegetables are tender.
06 - If using, slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion to create silky egg ribbons.
07 - Taste and adjust with salt and black pepper as needed. Ladle soup into bowls and top with reserved green onions. Add red pepper flakes or sriracha if desired.
