Description
A cozy, savory weeknight soup that replicates the flavors of your favorite takeout egg roll without the frying.
Ingredients
Scale
- 1 pound ground beef
- 4 cups beef broth
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sesame seeds
Instructions
- Gather and measure all ingredients. Shred the cabbage and carrots, chop the green onions, and mince the garlic and ginger so everything is ready to go.
- In a large pot over medium heat, add the ground beef and brown it, breaking it up as it cooks. Cook until no pink remains, about 6–8 minutes. Drain any excess fat.
- Add the minced garlic and ginger to the pot with the browned beef and sauté for about 1 minute until fragrant. Stir in the shredded cabbage, carrots, and chopped green onions. Cook for 3–5 minutes until the vegetables begin to soften.
- Pour in the beef broth, soy sauce, and sesame oil. Bring to a boil, then reduce heat and let simmer for 10–15 minutes. Taste and season with salt and pepper as needed. Serve hot, garnished with cilantro and sesame seeds if desired.
Notes
For a lighter meal, serve with a simple cucumber salad. You can also add cooked rice noodles or ramen just before serving for a heartier soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 1025mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg