Egg Roll Soup Comforting and Flavorful Bowl

Ingredients

• 1 pound ground pork (or turkey)
• 2 tablespoons sesame oil
• 4 cups chicken broth
• 2 cups coleslaw mix (cabbage and carrots)
• 1 cup mushrooms, sliced (shiitake or button)
• 2 large green onions, chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• 3 tablespoons soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 2 large eggs, beaten
• to taste salt and pepper
• optional sesame seeds and extra green onions for garnish

Instructions

1. In a large pot over medium heat, add the sesame oil. Once hot, introduce the ground pork (or turkey), breaking it up with a spoon while cooking until it is browned and no longer pink. This should take about 5-7 minutes.
2. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Pour in the chicken broth and bring the mixture to a gentle simmer.
4. Add the coleslaw mix and mushrooms to the pot. Cook for about 5-7 minutes until the vegetables are tender, stirring occasionally.
5. Mix in the soy sauce and rice vinegar. Season the soup with salt and pepper according to your taste.
6. Gently drizzle the beaten eggs into the soup while stirring slowly to create egg ribbons. Allow the eggs to cook through for about 1-2 minutes.
7. Finally, sprinkle in the chopped green onions and give the soup a good stir. Remove from heat.
8. Ladle the soup into bowls and garnish with sesame seeds and more green onions if desired.