Egg Roll Soup

Oh, Chinese takeout.  So good but so full of unhealthy fats and mystery sauces full of sugar and salt. Traditional Chinese food is incredibly healthy and simple by design. There’s a long tradition of soups because they’re warm and filling while making use of vegetables you might not use everyday, like cabbage. This is a zingy soup, full of ginger that creates a perfect East Meets West of egg roll flavors with traditional Chinese nutrition and simplicity.  For even better nutrition, use the bone broth recipe from a couple weeks ago and really take the time to infuse this dish with the care and quality that supports your commitment to good health.

• 1 pound ground pork (also good with ground or shredded chicken)
• 2 tablespoons olive oil
• 1 medium white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1 small green cabbage, chopped into bite-sized pieces
• 6-8 cups chicken or vegetable stock
• 2 teaspoons ground ginger
• 1 teaspoon toasted sesame oil
• optional toppings: toasted sesame seeds, thinly-sliced green onions

Instructions

Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned.  Use a slotted spoon to transfer the pork to a separate plate, and set aside.

Add the olive oil and onion, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally.  Add the cabbage, stock, ginger, and cooked pork, and stir to combine.

Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the sesame oil until combined.  Then taste and season the soup with a few generous pinches of salt and black pepper as needed.

Serve warm, garnished with your desired toppings.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.