Ingredients
Scale
- 1 pound ground turkey
- 1 tablespoon sesame oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned.
- Add the diced onion, minced garlic, and grated ginger to the pot. Cook for 3-4 minutes, or until the onion is softened.
- Stir in the red pepper flakes (if using), chicken broth, soy sauce, and rice vinegar. Bring to a simmer.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering soup and stir until the soup thickens slightly.
- Add the shredded cabbage and carrots to the pot. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Ladle the soup into bowls and garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
For a vegetarian version, substitute the ground turkey with crumbled tofu or tempeh. You can also add other vegetables like mushrooms or water chestnuts. Adjust the amount of red pepper flakes to your desired level of spice. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg