Ingredients
Scale
- 1 pound ground pork (or ground turkey/chicken)
- 1 tablespoon sesame oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 4 cups chicken broth
- 1 cup shredded carrots (or matchstick carrots)
- 4 cups coleslaw mix (or shredded cabbage)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 green onions (sliced, for garnish)
- Sesame seeds (for garnish, optional)
Instructions
Step 1: Cook the Ground Meat
- In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the ground pork (or turkey/chicken) and cook until browned, breaking it apart with a spoon, about 5–7 minutes.
Step 2: Add Aromatics
- Stir in the chopped onion, minced garlic, and minced ginger. Sauté for an additional 2–3 minutes until the onion is translucent.
Step 3: Add Broth and Vegetables
- Add the chicken broth, shredded carrots, coleslaw mix, soy sauce, rice vinegar, ground black pepper, and red pepper flakes (if using). Stir to combine.
Step 4: Simmer the Soup
- Increase the heat and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, until the vegetables are tender.
Step 5: Serve
- Ladle the soup into bowls and garnish with sliced green onions and sesame seeds if desired. Serve warm.
- Prep Time: 10
- Cook Time: 20