Print

Asian Ground Meat and Cabbage Soup Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

This Asian Cabbage Soup with Ground Meat is a hearty, flavorful, and comforting dish perfect for weeknight dinners. Combining tender cabbage, savory ground meat, and an aromatic blend of garlic, ginger, and soy sauce, this soup offers a delicious balance of tangy, spicy, and umami flavors. It comes together quickly in a single pot, making it an easy yet impressive meal that can be customized with your choice of meat and vegetables.

Ingredients

Scale

Meat and Aromatics

  • 1 tablespoon olive oil
  • 1 lb ground meat (ground beef, lamb, turkey, chicken, or plant-based ground meat like Beyond Burger or Impossible Burger)
  • 1 onion, diced
  • 1 teaspoon salt
  • 4–8 cloves garlic, chopped
  • 1 tablespoon fresh ginger, grated or ginger paste
  • 1/4–1/2 teaspoon chili flakes
  • 1/4 teaspoon black pepper or 1/8 teaspoon white pepper

Vegetables and Broth

  • 1 red bell pepper, chopped (or substitute finely diced carrot)
  • 2 stalks celery, diced (about 2 cups)
  • 1/2 of a large cabbage (purple, green, or napa), diced, about 6 cups
  • 6 cups chicken, beef, or vegetable broth

Seasonings and Garnishes

  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce or gluten-free Braggs
  • 1 tablespoon toasted sesame oil
  • 1/2 cup scallions, sliced
  • Sriracha or red chili paste, to taste
  • Optional garnish: cilantro, sesame seeds, additional sesame oil drizzle

Instructions

  1. Brown the Meat and Onions: Heat the olive oil in a heavy-bottom pot or Dutch oven over medium-high heat. Add the ground meat, diced onion, and salt. Stir and break apart the meat, cooking until browned, about 6 minutes.
  2. Sauté Aromatics: Reduce heat to medium and add chopped garlic, grated ginger, chili flakes, and black or white pepper. Sauté the mixture for 2-3 minutes to release their flavors and build the soup’s aromatic base.
  3. Add Vegetables and Simmer: Add the chopped red bell pepper (or carrot), diced celery, and diced cabbage to the pot. Sauté for a few minutes until slightly softened, then pour in the broth. Bring the soup to a simmer, cover the pot, reduce the heat to low, and gently simmer for 10-15 minutes, or until the cabbage is softened to your liking.
  4. Season the Soup: Stir in rice vinegar, soy sauce, and toasted sesame oil. Adjust the taste by adding more soy sauce or vinegar for depth and tanginess. Add sriracha or red chili paste for heat as desired. Stir in the sliced scallions. If the broth is too salty, dilute with a splash of water to balance the flavors.
  5. Serve and Garnish: Ladle the soup into bowls and garnish with additional scallions, cilantro, sesame seeds, or a drizzle of sesame oil. Serve hot, optionally over rice or noodles for a more filling meal.

Notes

  • To enhance the flavor, add a couple of squirts of fish sauce or a spoonful of miso paste (use miso for a vegan option).
  • For a thicker soup, add 1/4 cup of long-grain rice (basmati or jasmine) to the soup while simmering.
  • Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • You can customize by adding other vegetables to the soup according to your preference.
  • If serving over rice or noodles, consider making the broth slightly saltier to complement the grains.

Keywords: Asian cabbage soup, ground meat soup, healthy soup recipe, easy weeknight dinner, ginger garlic soup, savory cabbage soup

Find it online: https://mjrecipe.com/asian-ground-meat-and-cabbage-soup-recipe/