Description
This Asian Cabbage Soup with Ground Meat is a flavorful and comforting dish combining ground meat, crunchy cabbage, and aromatic spices in a savory broth. Perfect for a quick weeknight dinner, this soup features a blend of garlic, ginger, and chili, enhanced with soy sauce, rice vinegar, and toasted sesame oil for an authentic Asian-inspired taste.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 lb ground meat (ground beef, lamb, turkey, chicken, or plant-based ground meat like Beyond Burger or Impossible Burger)
- 1 onion, diced
- 1 teaspoon salt
- 4–8 cloves garlic, chopped
- 1 tablespoon fresh ginger, grated or ginger paste
- 1/4–1/2 teaspoon chili flakes
- 1/4 teaspoon black pepper or 1/8 teaspoon white pepper
Vegetables
- 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
Liquids and Condiments
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce or gluten-free Braggs
- 1 tablespoon toasted sesame oil
- 6 cups chicken, beef, or vegetable broth
- Sriracha or red chili paste, to taste
Optional Garnish
- Cilantro
- Sesame seeds
- Additional sesame oil drizzle
Instructions
- Brown the Meat and Sauté Aromatics: 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.
- Add Garlic, Ginger, and Spices: 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 and aromas.
- Cook 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.
- Add Seasonings and Adjust Taste: 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 and Garnish: 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, easy weeknight soup, healthy cabbage soup, ginger garlic soup, sesame oil soup, spicy Asian soup