I love almost all soups, not to mention, they are probably one of the easiest things to make. It’s an all-in-one meal. No need sides needed! And, with Hot & Sour Egg Roll soup, I didn’t even have to cut anything. I just dumped, cooked and mixed and that was it. And thankfully, even though there was ground meat in the sauce, which they weren’t a huge fan of last post, the whole family loved this!! I’m looking forward to the leftovers for the rest of the week. Hope you all like this nice easy meal the weekend before the holiday break.
Add an onion, or a pre-cut onion pack if you’re a lazy cook like me, to this picture…
- 1 pound ground pork
- 1 pack pre-cut cabbage (about 10 oz.) - Trader Joes and Whole Foods carry the pre-cut
- 2 small white onion, chopped
- 1 tbsp grated, ginger
- few dashes, cayenne peper
- 2 cloves or 1/2 tsp powder garlic
- 1 tbsp tamari (gluten free soy sauce)
- 3 tbsp coconut aminos (or you could use an extra tbsp of soy sauce and 5 extra drops of stevia if you don't have the aminos)
- 1/4 cup rice vinegar
- 6 drops stevia or 1 tsp sugar (coconut sugar is fine)
- 1 tbsp chili paste
- 1 tsp pepper
- salt as needed
- 4 cups chicken broth
- 3 tbsp seseame oil
- about 3 tbsp worth of chopped scallions
- In a large pot, turn the stove on medium high and pour the sesame oil, onion and cabbage (and garlic if you're using fresh) and cook until they start to become soft and translucent.
- In a pan, cook the ground pork until no longer pink.
- Pour the sausage, and grease, into the large pot with the cabbage and onion.
- Add remaining ingredients.
- Once it's done cooking, throw in the scallions and enjoy!
- Allow to simmer on low for about 15 or so minutes.
- You might want to add some extra hot sauce, pepper or cayenne. I couldn't get it quite "hot" enough at first.
- Also I added some steamed broccoli to the soup and really liked that addition. Next time, I will use shiktake mushrooms.