Egg Roll Soup -

Egg Roll Soup

Super tasty, easy, and comforting!

1 lb ground pork can sub with ground chicken for an excellent taste as well
salt, pepper, and your favorite seasoning to taste add to the pork while you are browning it
1 white onion diced
1 cup carrots shredded
1 green cabbage sliced into strips
6 cups chicken broth
3 tbsp coconut aminos it's a soy sauce substitute
1 tbsp rice vinegar
1 tsp minced garlic (about 2-3 cloves)
1 tsp grated ginger (about an inch)
1/2-1 tsp fine sea salt
2 tbsp green onion chopped (use kitchen scissors for this and it makes life so much easier!
Optional- Sriracha to taste
Optional- Miso Paste add once the soup has cooled a little to get the full flavor and nutrional benefits. I usually add 1 tbsp per cup of broth, so 6 tbsp for this recipe. If you are sensitive to soy, do not use Miso Paste.

Using a large pot, brown the ground pork on medium heat and add some salt, pepper, and favorite seasonings. Remove cooked pork with a slotted spoon and set aside to add in later.
Using the fat rendered from the ground pork, add the diced onion. Saute on medium heat for 5 minutes or until lightly translucent.
Add the carrot and gently saute for a few minutes until the carrots soften slightly.
Pour in the broth, cabbage, cooked pork, coconut aminos, rice vinegar, minced garlic, and grated ginger and mix well to combine.
Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted. Once cooled slightly, add in miso paste if desired.
Season further with salt, pepper, and your favorites seasonings to taste and top the soup with sliced green onion to serve.

Add on or omit any ingredients and this will still taste fantastic! I probably almost doubled the shredded carrots and cabbage because I love them.

This makes a great breakfast soup. Adding an egg to it for breakfast will taste amazing and hive it some added protein and richness.