Description
A flavorful and hearty Asian Cabbage Soup featuring ground meat, fresh vegetables, and aromatic seasonings. This comforting soup combines savory broth with cabbage, bell pepper, and a blend of spices, perfect as a warming meal any day of the week.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 lb ground meat (ground beef, lamb, turkey, chicken, or plant-based ground meat like Beyond Burger or Impossible Burger)
Vegetables and Aromatics
- 1 onion, diced
- 4–8 cloves garlic, chopped
- 1 tablespoon fresh ginger, grated or ginger paste
- 1 red bell pepper, chopped (or substitute finely diced carrot)
- 2 stalks celery, diced (about 2 cups)
- 1/2 of a large cabbage (purple, green, or napa), diced, about 6 cups
- 1/2 cup scallions, sliced
Seasonings and Sauces
- 1 teaspoon salt
- 1/4–1/2 teaspoon chili flakes
- 1/4 teaspoon black pepper or 1/8 teaspoon white pepper
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce or gluten-free Braggs
- 1 tablespoon toasted sesame oil
- Sriracha or red chili paste, to taste
Broth and Garnish
- 6 cups chicken, beef, or vegetable broth
- Optional garnish: cilantro, sesame seeds, additional sesame oil drizzle
Instructions
- Brown the Meat and Onion: Heat the olive oil in a heavy-bottom pot or Dutch oven over medium-high heat. Add the ground meat, diced onion, and salt. Stir and break apart the meat, cooking until browned, about 6 minutes.
- Sauté Aromatics: Reduce heat to medium and add chopped garlic, grated ginger, chili flakes, and black or white pepper. Sauté the mixture for 2-3 minutes to release their flavors.
- Add Vegetables and Simmer: Add the chopped red bell pepper (or carrot), diced celery, and diced cabbage to the pot. Sauté for a few minutes, then pour in the broth. Bring the soup to a simmer, cover the pot, reduce the heat to low, and gently simmer for 10-15 minutes, or until the cabbage is softened.
- Season and Finish: Stir in rice vinegar, soy sauce, and toasted sesame oil. Adjust the taste by adding more soy sauce or vinegar for depth and tanginess. Add sriracha or red chili paste for heat as desired. Stir in the sliced scallions. If the broth is too salty, dilute with a splash of water.
- Serve: Ladle the soup into bowls and garnish with additional scallions, cilantro, sesame seeds, or a drizzle of sesame oil. Serve hot, optionally over rice or noodles.
Notes
- To enhance the flavor, add a couple of squirts of fish sauce or a spoonful of miso paste (use miso for a vegan option).
- For a thicker soup, add 1/4 cup of long-grain rice (basmati or jasmine) to the soup while simmering.
- Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.
- You can customize by adding other vegetables to the soup according to your preference.
- If serving over rice or noodles, consider making the broth slightly saltier to complement the grains.
Keywords: Asian cabbage soup, ground meat soup, healthy Asian soup, easy cabbage soup, savory meat soup