Aunt Betty's Homestyle Egg Roll Soup

Ingredients

• 6 cups chicken broth (or vegetable broth)
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1 cup sliced mushrooms
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon black pepper
• 1 pound ground pork or chicken (or tofu)
• 1/2 cup diced green onions
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch (optional)
• Salt to taste
• Chopped cilantro (for topping)
• Sliced jalapeños (for topping)
• Additional green onions (for topping)
• Wonton strips or crispy noodles (for topping)

Instructions

1. In a large pot, heat the sesame oil over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
2. Add the ground pork (or chicken/tofu) to the pot. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
3. Stir in the shredded carrots, cabbage, and mushrooms. Cook for an additional 3-4 minutes.
4. Pour in the chicken broth, and stir to combine. Bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low and add the soy sauce, rice vinegar, and black pepper. Allow the soup to simmer for about 10 minutes.
6. In the last few minutes of cooking, add the bean sprouts and diced green onions. If you prefer a thicker soup, mix the cornstarch with a small amount of water to create a slurry, then stir it into the soup.
7. Taste and adjust seasonings, adding salt if necessary.

Nutrition