Pin It The first time I made this soup was on a rainy Tuesday when I was craving takeout but refused to brave the weather. My kitchen was filled with the aromas of ginger and sesame oil, and I realized halfway through that I had accidentally combined two of my favorite takeout dishes into one pot. It has been a weeknight staple ever since, especially on days when comfort food is nonnegotiable but time is short.
I served this to my sister last winter when she was recovering from the flu, and she texted me the next morning asking for the recipe. There is something about the combination of ginger, sesame oil, and warm broth that feels like being wrapped in a blanket. Now whenever a friend mentions feeling under the weather, this is the first dish that comes to mind.
Ingredients
- Ground pork: Adds richness and depth that vegetables alone cannot provide, though you can swap in ground chicken or turkey
- Fresh ginger: Grating it yourself makes a noticeable difference in brightness and warmth compared to jarred versions
- Sesame oil: This is the secret ingredient that gives the soup its unmistakable Asian takeout aroma
- Cabbage: Thinly sliced holds up better during simmering and absorbs all the savory flavors beautifully
- Green onions: Using half during cooking builds flavor layers, while the fresh half on top adds a crisp finish
- Rice vinegar: Just a tablespoon cuts through the richness and brightens the entire bowl
- Eggs: Optional but worth it for those silky ribbons that make every spoonful feel luxurious
Instructions
- Brown the pork with intention:
- Cook the ground pork over medium high heat, breaking it up with your wooden spoon until it is deeply browned and seasoned with salt and pepper, about 5 to 7 minutes.
- Build your aromatic foundation:
- Add the onion, garlic, and ginger to the pot, stirring constantly for 3 to 4 minutes until the fragrance fills your kitchen and the onions start to soften.
- Create the soup base:
- Pour in the soy sauce, sesame oil, and rice vinegar, then add the chicken broth and bring everything to a gentle bubble.
- Simmer the vegetables:
- Stir in the carrots and cabbage, reduce heat to medium low, and let simmer for 15 minutes until the vegetables are tender but still have some bite.
- Add the finishing touches:
- Stir in half the green onions and taste the soup, adjusting salt, pepper, or soy sauce as needed before serving.
Pin It This recipe became my go to during a particularly busy season at work when I needed something substantial but could not commit to hours of cooking. My husband started calling it comfort in a bowl, and honestly, he is not wrong. The way the flavors meld together makes it feel like something from a restaurant, but the simplicity makes it perfect for any random Tuesday.
Making It Your Own
Once you master the basic version, do not be afraid to play around with add ins like mushrooms, bell peppers, or even bok choy. I have added sriracha directly to the broth when I wanted more heat, and a splash of coconut milk once created an entirely different but equally delicious variation. The framework is sturdy enough to handle experiments.
Pairing Suggestions
A dry Riesling cuts through the richness while complementing the Asian flavors, but cold beer works just as well for a more casual vibe. If you are avoiding alcohol, unsweetened iced tea or even sparkling water with lime provides a refreshing contrast to the savory soup.
Storage and Meal Prep
This soup actually tastes better the next day as the flavors continue to develop, making it ideal for batch cooking. Store it in airtight containers for up to four days, but hold off on adding the final green onion garnish until you reheat each portion. The eggs and vegetables may soften slightly, but the broth only improves with time.
- Freeze individual portions for up to three months if you want to stock your freezer
- Reheat gently over medium heat, adding a splash of broth if it has thickened too much
- Consider cooking the cabbage slightly less if you plan to freeze portions
Pin It There is something deeply satisfying about a recipe that delivers so much comfort with so little effort. Hope this bowl finds you on a day you need it most.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- → What can I substitute for ground pork?
Ground chicken, turkey, or beef work beautifully as alternatives. For a vegetarian version, use crumbled tofu or diced mushrooms. Each option brings its own character while maintaining the soul of the dish.
- → How do I prevent the cabbage from getting too soft?
Add the cabbage during the last 15 minutes of simmering and keep the heat at medium-low. This ensures tender-crisp texture rather than mushiness. If making ahead, consider adding fresh cabbage when reheating.
- → Is this soup freezer-friendly?
Yes, though the cabbage texture will change slightly. Freeze without the egg ribbons for best results. Thaw overnight in the refrigerator and reheat on the stovetop, adding fresh garnishes before serving.
- → Can I add other vegetables?
Certainly. Sliced mushrooms, bell peppers, bean sprouts, or bok choy make excellent additions. Add heartier vegetables earlier in the cooking process and delicate ones near the end to maintain texture.
- → How spicy is this soup?
The base version is mild and family-friendly. Heat is entirely customizable through sriracha, red pepper flakes, or fresh chili oil added at the table. This allows everyone to adjust their own bowl to taste.