Description
A savory, one-pot soup that captures all the classic flavors of an egg roll. Thickened with a light cornstarch slurry and packed with fresh vegetables.
Ingredients
Scale
- 1 tbsp sesame oil
- 1 tbsp minced ginger
- 3 cloves garlic, minced
- 4 cups shredded cabbage
- 2 carrots, julienned
- 4 cups chicken broth
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 green onions, sliced
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Sauté ginger and garlic in sesame oil over medium heat for 1 minute.
- Add cabbage and carrots, cooking for 5 minutes until softened.
- Pour in chicken broth and soy sauce; bring to a boil, then simmer for 5-7 minutes.
- Slowly stir in the cornstarch slurry while simmering until thickened.
- Stir in rice vinegar and green onions.
- Remove from heat and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired