Description
A cozy, savory soup that tastes exactly like the filling of an egg roll. Packed with cabbage, carrots, and ginger in a silky umami broth.
Ingredients
Scale
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 6 cups chicken or vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions, sliced
Instructions
- Heat vegetable oil in a large pot over medium heat. Add garlic and ginger, sautéing for 60 seconds until fragrant.
- Add shredded cabbage and carrots to the pot. Cook for 5-7 minutes until vegetables begin to wilt.
- Stir in soy sauce and sesame oil, coating the vegetables for about one minute.
- Pour in the broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Whisk cornstarch and water together, then slowly stir the slurry into the soup until thickened and glossy.
- Turn off the heat and stir in sliced green onions. Serve immediately.