1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
4 cups chicken or vegetable broth
1 cup coleslaw mix (or shredded cabbage and carrots)
1 cup mushrooms, sliced (shiitake or button)
½ cup green onions, sliced (white and green parts separated)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil (for flavor)
1 teaspoon ground black pepper
2 eggs, beaten
Optional toppings: chopped cilantro, additional green onions, sesame seeds, sriracha
Instructions:
Cook the Meat:
• In a large pot or Dutch oven, heat 2 tablespoons of sesame oil over medium heat.
• Add the ground pork or chicken, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove excess fat if necessary.
Sauté the Aromatics:
• Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for about 3-4 minutes until the onion is translucent.
Add the Broth and Veggies:
• Pour in the chicken or vegetable broth and bring to a simmer. Add the coleslaw mix, sliced mushrooms, and the white parts of the green onions. Cook for about 5 minutes until the vegetables are tender.
Season the Soup:
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