# Components:
→ Soup Base
01 - 1 pound ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil
06 - 1 medium yellow onion, diced
07 - 6 cups low-sodium chicken broth
→ Vegetables
08 - 1 cup shredded carrots
09 - 4 cups green cabbage, thinly sliced
10 - 0.5 cup green onions, chopped
→ Finishing Touches
11 - 1 tablespoon rice vinegar
12 - Salt and freshly ground black pepper to taste
13 - 2 large eggs, beaten
14 - Red pepper flakes or sriracha to taste
# Directions:
01 - Heat a large pot over medium-high heat. Add ground pork and cook, breaking it up with a spoon, for 5 to 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 to 4 minutes until onions are translucent and fragrant.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Mix well to coat the pork and aromatics thoroughly.
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 to 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.
08 - Ladle soup into bowls and top with reserved green onions. Add red pepper flakes or sriracha if desired.
