Egg Roll Soup

Ingredients

Soup

• 2 lbs ground pork (see note 1)
• 2 Tbsp olive oil
• 1 small onion, chopped
• 2 medium carrots, chopped
• ½ small cabbage, chopped into bite sized pieces
• ½ small red cabbage, chopped into bite sized pieces
• 6 garlic cloves, finely chopped
• 1.5 Tbsp ginger, finely chopped
• 8 cups chicken stock
• 1 Tbsp soy sauce (or tamari sauce)
• 1 Tbsp Hoisin sauce (for keto, you can skip this )
• 1 Tbsp sesame oil
• 1 Tbsp sriracha

For Garnishing and Toppings

• 1 tsp sesame seeds
• 2 Tbsp green onions (only green part), chopped
• Sriracha, to taste

Instructions

1. Heat olive oil in a pot over medium high heat. Add chopped onions and carrots and sauté for a few minutes, till the onion gets soft and translucent.
2. Add in pork and start cooking the pork by breaking it with a wooden spoon. We prefer to keep the pork a bit chunky. Cook the pork till no longer pink.
3. Add chopped ginger and garlic and cook for a couple of minutes.
4. Add chicken broth along with soy sauce, hoisin sauce and sriracha.
5. Stir in chopped cabbage and bring the soup to a boil. Lower the heat to medium-low and simmer for 15 minutes, or until carrots and cabbage are nice and tender.
6. Stir in sesame oil until combined. Taste for seasonings like salt or soy sauce.
7. Serve and garnish with sesame seeds, green onions and sriracha.