Instructions:
Cook the Protein:
In a large pot, heat the olive oil over medium-high heat. Add the ground pork and cook, breaking it up into smaller pieces, until browned. Drain off any excess fat.
Sauté the Aromatics:
Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for about 2-3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Add Liquid and Veggies:
Pour in the chicken stock, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer. Once simmering, add the shredded cabbage and carrots. Season with black pepper and salt, adjusting the flavor as needed.
Simmer and Cook:
Let the soup simmer for about 10-15 minutes, or until the cabbage wilts and the carrots soften to your desired texture.
Serve:
Ladle the soup into bowls, then garnish with chopped green onions, sesame seeds, and a drizzle of sriracha if you’d like a bit of heat. Serve hot and enjoy!
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