Egg Roll Soup

INGREDIENTS

• 1 pound ground pork
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 1 1/2 teaspoons sesame oil
• 1 small green cabbage, thinly sliced
• 6 cups low-sodium chicken broth
• 1/3 cup green onion, finely chopped, plus more for garnish

PREPARATION

1. Heat a large stock pot or Dutch oven over medium-high heat and sear ground pork until browned all the way through.
2. Add olive oil to pot and sauté onion and carrot for 8-10 minutes, or until softened and translucent, then add garlic and ginger and cook for another 1-2 minutes, or until fragrant.
3. Season generously with salt and pepper, then stir in sesame oil.
4. Add cabbage, pork and chicken broth, and bring mixture to a boil, then reduce heat, cover and let simmer for 15-20 minutes, or until cabbage is tender.
5. Taste and adjust seasoning, as needed, then serve hot, garnished with green onions.

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