Comforting Asian-inspired soup with juicy chicken, tender cabbage, and carrots in savory broth topped with spicy chili crisp.
# Components:
→ Proteins
01 - 1 pound ground chicken
→ Vegetables
02 - 1 small onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 4 cups green cabbage, thinly sliced
06 - 2 medium carrots, julienned or shredded
07 - 4 green onions, thinly sliced
→ Broth & Seasonings
08 - 6 cups low-sodium chicken broth
09 - 3 tablespoons soy sauce or tamari
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - ½ teaspoon freshly ground black pepper
→ Toppings
13 - 2 to 3 tablespoons chili crisp
14 - 1 tablespoon sesame seeds
# Directions:
01 - Heat a large pot over medium heat. Add ground chicken and cook, breaking it apart, until lightly browned and cooked through, approximately 5 to 6 minutes.
02 - Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant and onion becomes translucent, about 2 to 3 minutes.
03 - Stir in sliced cabbage and julienned carrots. Cook, stirring occasionally, until vegetables soften, approximately 4 to 5 minutes.
04 - Pour in chicken broth, soy sauce, rice vinegar, sesame oil, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 to 12 minutes to allow flavors to meld.
05 - Stir in most of the green onions, reserving some for garnish. Adjust seasoning with additional soy sauce or vinegar to taste.
06 - Ladle soup into bowls. Top each serving with a generous spoonful of chili crisp, reserved green onions, and sesame seeds. Serve hot.
