# What You Need:
→ Protein and Aromatics
01 - 1 lb ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil
→ Vegetables
06 - 1 medium yellow onion, diced
07 - 1 cup shredded carrots
08 - 4 cups green cabbage, thinly sliced
09 - 1/2 cup green onions, chopped
→ Broth and Seasonings
10 - 6 cups chicken broth
11 - 1 tablespoon rice vinegar
12 - Salt and pepper to taste
→ Optional Add-Ins
13 - 2 eggs, beaten
14 - Red pepper flakes or sriracha to taste
# How-To Steps:
01 - Add ground pork to a large soup pot over medium-high heat. Break up with a wooden spoon and cook until browned and no longer pink, about 5–7 minutes. Season with salt and pepper. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the pot. Sauté for 3–4 minutes until fragrant and onions begin to soften.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring to a gentle boil.
04 - Add shredded carrots and sliced cabbage. Reduce heat to medium-low and simmer for about 15 minutes until vegetables are tender. Stir in half of the chopped green onions.
05 - Slowly drizzle beaten eggs into the simmering soup while stirring in a circular motion to create delicate ribbons.
06 - Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed. Ladle soup into bowls and garnish with remaining green onions. Add sriracha or red pepper flakes for heat if desired.
