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Pork Ginger Cabbage Soup with Mushrooms
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound ground pork
  • 4 cups shredded green cabbage
  • 8 ounces sliced cremini mushrooms
  • 2 tablespoons minced fresh ginger
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions, sliced (for serving)
  • Salt and black pepper to taste

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the ground pork and cook, breaking it up with a spoon, until it is no longer pink.
  • Stir in the minced garlic and ginger. Cook for one minute until fragrant.
  • Add the sliced mushrooms and cook for three minutes until they begin to soften.
  • Pour in the chicken broth and soy sauce. Bring the mixture to a simmer.
  • Add the shredded cabbage and stir to combine. Simmer for eight to ten minutes until the cabbage is tender but still has some bite.
  • Taste and add salt and black pepper as needed. Remove from heat.
  • Ladle into bowls and top each serving with sliced green onions.

Notes

Let the soup cool completely before dividing it into airtight containers for the fridge. The cabbage will release a bit more liquid as it sits, so give each portion a quick stir before reheating. If you want a stronger ginger flavor, add an extra teaspoon of minced ginger during the final simmer.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife