Pin it The first time I made this soup, my kitchen smelled like my favorite takeout spot but better—warm ginger hitting hot oil, cabbage softening into something sweet, and that unmistakable sizzle of pork browning in the pot. I was trying to use up a head of cabbage and some ground pork, honestly just throwing things together without much thought. My roommate wandered in, drawn by the aroma, and asked what restaurant I'd ordered from. When I told her it was just soup, she looked skeptical until I handed her a bowl.
Last winter, my sister came over feeling completely drained from work—deadline season had her living on coffee and vending machine snacks. I made this soup, watching her shoulders actually drop as she took that first spoonful. She sat there quiet for a minute, just eating, then looked up and said this was exactly what she didn't know she needed. Now she texts me whenever she makes it, sometimes with little variations she's discovered, but always saying it reminds her of that night.
Ingredients
- 1 lb ground pork: This builds the savory foundation, browning up into those irresistible little crumbles that make egg rolls so satisfying
- 4 cloves garlic, minced: Don't be shy here—fresh garlic becomes mellow and aromatic in the soup, not sharp
- 2 tablespoons fresh ginger, grated: Use the small side of your grater for a paste that melts into every spoonful
- 1 medium yellow onion, diced: They sweeten as they cook, balancing the soy sauce and adding depth
- 1 cup shredded carrots: Buy them pre-shredded if you're rushing, but fresh-grated have more sweetness and crunch
- 4 cups green cabbage, thinly sliced: Slice it thinner than you think you need—it softens beautifully in the broth
- 1/2 cup green onions, chopped: Half goes in for flavor, half stays fresh for that bright finish on top
- 6 cups chicken broth: Low sodium lets you control the salt level—add more if you like a lighter soup
- 1 tablespoon rice vinegar: This tiny splash cuts through the richness and wakes everything up
- 2 eggs, beaten (optional): If you love egg drop soup, this adds those silky ribbons everyone fights over
Instructions
- Brown the pork:
- Heat your soup pot over medium-high and add the ground pork, breaking it up with your wooden spoon. Let it sizzle undisturbed for a minute before stirring so it gets some golden-brown spots, about 5–7 minutes total.
- Add the aromatics:
- Toss in the onion, garlic, and ginger, stirring for 3–4 minutes until your kitchen smells incredible and the onions start turning translucent.
- Build the broth:
- Pour in the soy sauce, sesame oil, and rice vinegar, letting them bubble for just a moment before adding the broth. Bring it all to a gentle boil—watch it carefully so it doesn't boil over.
- Simmer the vegetables:
- Stir in the carrots and cabbage, then reduce heat to medium-low. Let it simmer for about 15 minutes, testing a piece of cabbage to make sure it's tender but still has some bite.
- Add the eggs (if using):
- Slowly drizzle the beaten eggs into the soup while stirring in a gentle circle—watch them transform into delicate ribbons right before your eyes.
- Finish and serve:
- Taste the soup and adjust the seasoning with salt, pepper, or more soy sauce. Ladle into bowls and scatter those fresh green onions on top while it's still steaming.
Pin it My dad, who's been suspicious of soup-as-dinner his entire life, reluctantly tried a bowl when I made it for Sunday dinner. I watched him take that first cautious bite, then another, then reach for the ladle himself. He's asked for the recipe three times since then, which is basically his way of saying he loves something without actually having to say it.
Making It Your Own
Ground chicken or turkey work beautifully here if you don't eat pork, though you might want to add an extra splash of sesame oil since they're milder. I've made this with sliced mushrooms and bell peppers when that's what I had in the crisper, and honestly, the variations never disappoint. The cabbage is non-negotiable though—it's what gives this that egg roll soul.
What To Serve With It
This soup is surprisingly filling on its own, but I love setting out some crusty bread for dipping into the broth. If you want to keep things lighter, a simple cucumber salad with rice vinegar mirrors the flavors in the soup. And if you're feeling indulgent, crispy wonton strips on top add this incredible crunch that people go crazy for.
Getting Ahead
You can brown the pork and cook the vegetables up to two days ahead, then just reheat everything with the broth when you're ready to eat. The eggs are best added fresh at the end—reheating them makes them rubbery, and nobody wants that disappointment in their bowl.
- Freeze the soup without the eggs for up to three months, thawing overnight in the fridge
- The cabbage will soften more as it sits, which some people actually prefer
- Always reheat gently over medium-low heat so you don't overcook the vegetables
Pin it There's something about this soup that feels like a hug in a bowl—familiar enough to be comforting, but interesting enough to feel special. Hope it finds its way into your regular rotation.
Recipe FAQs
- → Can I make this soup gluten-free?
Yes, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Check your chicken broth label to ensure it's gluten-free as well.
- → Can I use ground chicken or turkey instead of pork?
Absolutely. Ground chicken or turkey work well as lighter alternatives. Just note that pork provides more natural richness, so you may want to adjust seasonings slightly.
- → How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. The cabbage will soften but flavors continue to develop.
- → Is the egg drop addition necessary?
No, it's completely optional. The soup is delicious without it. The egg ribbons add extra protein and create a silky texture reminiscent of traditional egg drop soup, but the flavors stand well on their own.
- → What other vegetables can I add?
Sliced mushrooms, bell peppers, or bean sprouts work beautifully. Bok choy makes a great addition near the end of cooking. Just keep total vegetable quantities similar to maintain proper broth consistency.