Servings: 4 bowls
Calories: 350kcal
Equipment
- large pot
Ingredients
Soup Base
- 1 lb Ground Beef A rich source of protein that brings heartiness to the soup.
- 4 cups Green Cabbage Shredded to add crunch and a subtle sweetness.
- 2 cups Carrots Shredded for color and natural sweetness.
- 4 pieces Green Onions Sliced for freshness and garnish.
- 4 cloves Garlic Minced for aromatic and savory essence.
- 1 inch Ginger Minced for warmth and zing.
Broth & Seasoning
- 6 cups Chicken or Vegetable Broth Flavorful base; homemade or store-bought.
- 2 tbsp Gin Extractger Deepens flavor; can substitute with sherry.
- 1 tbsp Soy Sauce Essential for umami depth.
- 1 tbsp Sesame Oil Adds nuttiness to the soup.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
Instructions
Preparation
- Start by shredding the cabbage and carrots. Mince the garlic and ginger, and slice the green onions. Set aside.
- In a large pot over medium heat, add a drizzle of sesame oil. Once hot, add the ground beef, breaking it up. Cook until browned, about 5-7 minutes. Drain excess fat.
- Toss in the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
- Stir in the shredded cabbage and carrots, cooking for another 3-4 minutes.
- Pour in the chicken or vegetable broth and bring to a boil.
- Add soy sauce, gin extractger, and season with salt and pepper. Stir well.
- Reduce heat and let the soup simmer for about 10 minutes.
- Right before serving, stir in the chopped green onions.
- Ladle the soup into bowls and enjoy hot, garnished with additional green onions.
Notes
Optional: Top with crispy wonton strips for added crunch!
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 600mg | Fiber: 4g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 150mg | Calcium: 6mg | Iron: 15mg
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