Ingredients
Sauté Base
- 1 tablespoon toasted sesame oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
Main Ingredients
- 1 pound ground pork, chicken, or turkey
- 1 teaspoon kosher salt
- 1 1/2 cups freshly grated carrots (approx 3 large)
- 1 bag of cole slaw mix (or approx 5 cups shredded cabbage)
Soup Liquids & Seasonings
- 6 cups chicken stock
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce, optional
- 1 tablespoon rice wine vinegar
Garnishes
- Green onion
- Chili crisp
- Crispy wonton strips
Instructions
- Heat the aromatics: Heat the toasted sesame oil in a 7-quart Dutch oven over medium heat. Add the diced onion, minced garlic, and minced ginger, stirring occasionally for about 5 minutes until softened and fragrant.
- Cook the meat: Add the ground pork, chicken, or turkey to the pot. Use a wooden spoon to break it up as it cooks until fully browned and no longer pink.
- Add vegetables and liquids: Stir in the freshly grated carrots and cole slaw mix (cabbage). Cook for 1 minute to start softening the vegetables, then pour in the chicken stock, soy sauce, fish sauce (if using), and rice wine vinegar. Bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce the heat to medium-low. Let the soup simmer gently for 10 minutes to meld flavors and fully cook the vegetables.
- Season and serve: Taste the soup and adjust seasoning if needed with extra salt or soy sauce. Serve hot, garnished with green onions, chili crisp, and crispy wonton strips as desired for added texture and flavor.
Notes
- You can substitute ground chicken or turkey for pork to lighten the soup or meet dietary preferences.
- For a vegetarian version, omit the meat and use vegetable stock instead.
- Fish sauce is optional but adds authentic umami depth; you can omit it for a milder flavor.
- Freshly grated carrots provide better texture and sweetness than pre-shredded.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
