Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 4 cups chicken broth
- 1 cup shredded carrots
- 4 cups shredded cabbage (about 1/2 small head)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground black pepper
- Optional toppings: sliced green onions, sesame seeds, chili garlic sauce
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add diced onion, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes, or until the onion is softened and fragrant.
- Stir in sesame oil, chicken broth, shredded carrots, and shredded cabbage. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the cabbage is tender.
- Stir in soy sauce, rice vinegar, and ground black pepper. Taste and adjust seasonings as needed.
- Serve hot, garnished with sliced green onions, sesame seeds, and/or chili garlic sauce, if desired.
Notes
For a spicier soup, add a pinch of red pepper flakes or a dash of chili garlic sauce while simmering. You can also substitute ground turkey with ground chicken or beef. To store leftovers, let the soup cool completely before transferring it to an airtight container and refrigerating for up to 3 days. This soup also freezes well for up to 2 months. For a vegetarian version, use vegetable broth and add tofu or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg