Save to Pinterest My sister called me on a cold Tuesday evening asking what I was making for dinner, and I found myself describing this soup without really planning to—it just tumbled out as the answer to her exhausted "I don't know what to cook" sigh. Ground pork, cabbage, ginger, all in one pot, ready in under an hour. She made it that night and texted back a photo of her bowl with the caption "why have I never thought of this." That's when I realized this soup had become my answer to everything: easy enough for weeknights, interesting enough to feel intentional, and somehow both comforting and exciting at the same time.
I made this for my coworkers during a work-from-home week when we all showed up on a video call looking slightly defeated by the season, and I'd brought in a thermos of this soup to share. Watching everyone's faces soften at that first spoonful, hearing the little satisfied sighs—that's when I understood that soup is really just an excuse to gather people around something warm and tell them they're cared for.
Ingredients
- Ground pork: This is your foundation, and a pound will give you enough substance that the soup feels like a complete meal rather than a side dish.
- Fresh ginger and garlic: These two are what make the entire pot smell like you know what you're doing, even if you're just following along.
- Soy sauce and sesame oil: A tablespoon each might seem small, but they're doing all the heavy lifting in terms of flavor—this is where the soul of the soup lives.
- Green cabbage: Four cups sounds like a lot until it hits the broth and becomes this tender, almost silky component that's the heart of the texture.
- Chicken broth: Use the good stuff if you can, or at least the low-sodium kind so you're actually tasting the soup and not just salt.
- Carrots, onions, and green onions: They each bring something different—sweetness, depth, and that fresh bright finish.
Instructions
- Brown the pork and build your flavor base:
- Get your pot hot and let the ground pork sizzle until it's lost that raw look and turned golden in spots, about 5 to 7 minutes. Breaking it up with a wooden spoon as it cooks is oddly meditative, and you'll know you're done when there's no pink left and it smells a little nutty.
- Toast the aromatics:
- Add your diced onion, garlic, and ginger to the cooked pork and let them get friendly with the heat for a few minutes until the whole kitchen smells incredible and the onions have softened a bit. This step is where the soup stops being just ingredients and starts becoming something with character.
- Wake it up with the liquid and seasonings:
- Stir in your soy sauce, sesame oil, and rice vinegar, then pour in all that chicken broth and watch it come to a gentle boil. The rice vinegar is the secret that keeps everything bright instead of heavy.
- Let the vegetables soften:
- Add your carrots and cabbage, turn the heat down to medium-low, and let everything simmer for about 15 minutes until the vegetables have surrendered to the warmth but still have a bit of integrity. Stir in half your green onions near the end so they stay fresh and perky.
- Make it egg-drop style (optional but worth it):
- If you want that silky egg ribbon effect, slowly drizzle your beaten eggs into the simmering soup while you stir in a slow circle—the eggs will cook into these delicate, cloud-like ribbons that catch the broth. It sounds fancier than it is, and honestly, it makes people feel like you tried.
- Taste and adjust:
- This is the most important step people skip because they're impatient, but take a moment to taste what you've made and see if it needs more salt, pepper, or a splash more soy sauce. Trust your own mouth here—you're the expert on your soup.
Save to Pinterest There's something about a bowl of this soup on a gray afternoon that shifts the whole day's energy, like you're giving yourself permission to slow down and actually feel warm inside. It's the kind of dish that people ask for the recipe for, and then they come back and tell you they've made it three times already.
Why This Soup Became a Weeknight Staple
I stopped making complicated recipes that required mise en place and fancy techniques because this soup proved that depth of flavor doesn't need complexity. The ingredient list is straightforward, nothing requires special prep beyond chopping, and by the time you've browned your pork and sautéed your aromatics, you're already more than halfway done. It's the kind of cooking that feels rewarding without being stressful, which is exactly what weeknight cooking should be.
The Magic of One-Pot Meals
There's a reason one-pot soups have been around forever—there's something deeply satisfying about watching all those separate ingredients merge into something unified and warm. This soup doesn't need you to juggle multiple burners or timing, which means you can actually be present while you're cooking instead of anxious about whether you're doing it right. The broth brings everything together, softens what needs softening, and creates this cohesive bowl that tastes intentional.
Serving and Customizing Your Bowl
The beauty of this soup is that it's finished when it's finished, but it's also flexible enough to become whatever you need it to be that day. Some days I add mushrooms for earthiness, other days sriracha for heat, and once I added a handful of spinach at the very end because I had it sitting around. It's also the kind of soup that actually tastes better the next day because the flavors get to know each other overnight, so don't hesitate to make it ahead.
- Serve it with a simple side of rice or crispy noodles if you want to make it more filling, though honestly it stands completely on its own.
- Save that remaining green onion garnish for the very end so it stays bright and fresh against the warm broth.
- Keep sriracha or red pepper flakes on the table so everyone can heat up their own bowl to their preference.
Save to Pinterest This soup has quietly become the recipe I make when I want to feel like I'm taking care of people, including myself. It's honest food that doesn't pretend to be anything other than what it is—warm, flavorful, and exactly what you need.
Common Recipe Questions
- → Can I make this soup gluten-free?
Yes, use tamari or certified gluten-free soy sauce and check your chicken broth label to ensure it's gluten-free. The soup naturally contains no wheat or gluten-containing ingredients otherwise.
- → What protein substitutes work well?
Ground chicken or turkey make excellent lighter alternatives. For a vegetarian version, try crumbled tofu or shiitake mushrooms. Plant-based ground meat substitutes also work beautifully in this broth-based dish.
- → How long does this soup keep?
Store cooled soup in airtight containers for up to 4 days. The cabbage may soften over time but remains flavorful. Reheat gently on the stovetet, adding a splash of broth if needed. Avoid freezing as the texture of cabbage and eggs may become mushy.
- → Can I add more vegetables?
Absolutely. Sliced bell peppers, snap peas, mushrooms, or bok choy make wonderful additions. Add heartier vegetables like carrots with the cabbage, and quick-cooking vegetables like snap peas during the last 5 minutes of simmering.
- → Is the egg drop step necessary?
No, it's completely optional. The soup delivers rich flavor without it. However, the egg ribbons add protein and create a silky texture reminiscent of restaurant-style egg drop soup. If adding eggs, drizzle slowly while stirring for delicate, wispy strands.
- → How can I make it spicier?
Add red pepper flakes during the sauté stage or drizzle sriracha into individual servings. Sambal oelek or chili garlic paste also work well. For deeper heat, infuse the broth with a dried Thai chili while simmering, then remove before serving.