Description
A comforting and savory soup that brings the flavors of egg rolls into a warm, hearty broth, packed with fresh vegetables.
Ingredients
Scale
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, shredded
- 1 cup cabbage, shredded
- 4 cups chicken or vegetable broth
- 2 cups cooked and shredded chicken (optional)
- 2 tablespoons soy sauce
- 1 teaspoon ginger, minced
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, pour in the sesame oil and heat it over medium heat.
- Add the minced garlic and diced onion, sautéing until translucent and fragrant—this will take about 3 minutes.
- Stir in the shredded carrots and cabbage, cooking until they soften and release their lovely aroma.
- Pour in the broth, bringing it to a gentle simmer.
- If you’re using chicken, add it now along with the soy sauce and minced ginger. Stir to combine all the ingredients thoroughly.
- Let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
- Taste, then season with salt and pepper as desired.
- Before dishing out, garnish with sliced green onions for that final fresh touch.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg