Ingredients
Scale
- 1 lb ground beef
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 medium yellow onion (diced)
- 1 cup shredded carrots
- 4 cups green cabbage (thinly sliced)
- 1/2 cup green onions (chopped, divided)
- 6 cups chicken broth (low sodium)
- 1 tablespoon rice vinegar
- Salt and pepper (to taste)
- 2 beaten eggs
- Red pepper flakes or sriracha (optional)
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Add minced garlic, diced onion, and grated ginger to the pot; sauté for 2-3 minutes until fragrant.
- Stir in shredded carrots and cabbage; cook for an additional 5 minutes, until softened.
- Pour in chicken broth and soy sauce; bring to a boil before reducing the heat to simmer.
- Season with rice vinegar, salt, and pepper to taste; stir well.
- Slowly add beaten eggs while stirring gently to create ribbons in the soup.
- Serve hot, garnished with chopped green onions and red pepper flakes or sriracha if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 840mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 100mg