Egg Roll Soup
Ingredients
- 1 tablespoon sesame oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 pound ground chicken
- 1/2 head cabbage shredded
- 1 medium carrot sliced
- 6 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce optional
- 1 teaspoon vinegar
Instructions
- Heat sesame oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Add ground chicken and cook, breaking it up with a spoon, until browned.
- Add cabbage and carrot and cook until slightly softened, about 5 minutes.
- Pour in chicken stock, soy sauce, fish sauce (if using), and vinegar. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Serve hot.
