Egg Roll Soup

This Egg Roll Soup is a delightful blend of traditional Chinese flavors and comforting soup elements. Packed with ground pork, vibrant vegetables, and a savory broth, it offers the essence of a classic egg roll in a warm, soothing bowl. The addition of ginger and garlic provides a fragrant aroma, while the optional sesame oil adds a creative touch that elevates the dish. Perfect for a cozy dinner or as a starter, this soup is both satisfying and easy to prepare.

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 pound ground pork
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 egg, beaten
• Sesame seeds for garnish

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add ground pork and cook until browned.
2. Add shredded cabbage, carrots, green onions, garlic, and ginger to the pot. Sauté for 3-4 minutes until vegetables start to soften.
3. Pour in the chicken broth and soy sauce. Bring to a boil, then reduce heat to a simmer.
4. Season with salt and pepper, and stir in the optional sesame oil for added flavor.
5. Mix the cornstarch with water and add to the soup to thicken slightly.
6. Once the soup is simmering, slowly drizzle in the beaten egg while stirring to create egg ribbons.
7. Serve hot, garnished with sesame seeds and additional green onions if desired.