Chicken stock and ground pork are the base for this savory Asian-inspired cabbage soup packed with veggies such as bean spouts, corn, and mushrooms, and seasoned with ginger, garlic, Szechuan and soy sauces, garlic, ginger, and a hit of heat from cayenne pepper.
- 4 (15 ounce) cans chicken broth
- 1 pound crumbled ground pork
- 1 small head green cabbage, cored and shredded
- 1 ½ cups fresh bean sprouts
- 1 bunch green onions, chopped
- 1 (15.25 ounce) can whole kernel corn
- 10 medium (blank)s fresh mushrooms, sliced
- 1 teaspoon minced fresh ginger root
- ½ teaspoon minced garlic
- ⅓ cup distilled white vinegar
- 1 ½ teaspoons sesame oil
- ¼ cup Szechwan sauce
- ¼ cup soy sauce
- ⅓ teaspoon cayenne pepper
- Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.