Ingredients
Scale
- 1 lb ground beef
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 1 tablespoon soy sauce
- 6 cups chicken broth (low sodium)
- 1 medium yellow onion (diced)
- 4 cups green cabbage (thinly sliced)
- 1 cup shredded carrots
- 2 beaten eggs
- Red pepper flakes or sriracha (optional)
Instructions
- Prepare all ingredients by dicing the onion, mincing the garlic, grating the ginger, and chopping half of the green onions for garnish.
- In a large pot over medium heat, brown the ground beef until fully cooked.
- Add garlic, ginger, onion, carrots, and cabbage to the pot; sauté for about 5-7 minutes until vegetables soften.
- Pour in chicken broth along with soy sauce, salt, and pepper; bring to a gentle boil.
- Reduce heat and slowly stir in beaten eggs to create ribbons in the soup.
- Serve hot in bowls and garnish with remaining green onions; add red pepper flakes or sriracha if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 120mg