# What You'll Need:
→ Proteins
01 - 1 pound ground chicken
→ Vegetables
02 - 1 tablespoon neutral oil such as canola or avocado
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 4 cups green cabbage, thinly sliced
07 - 2 medium carrots, julienned or grated
08 - 4 green onions, sliced with white and green parts separated
→ Broth and Seasonings
09 - 5 cups low-sodium chicken broth
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt or to taste
→ Toppings
15 - 2 to 3 tablespoons chili crisp store-bought or homemade
16 - 1 teaspoon toasted sesame seeds optional
# Method:
01 - Heat oil in a large pot over medium-high heat. Add ground chicken and cook, breaking up with a spoon, until browned and cooked through, 5 to 6 minutes.
02 - Add onion, garlic, ginger, and white parts of green onions. Sauté until fragrant and softened, about 3 minutes.
03 - Stir in cabbage and carrots. Cook, stirring, until vegetables begin to wilt, 3 to 4 minutes.
04 - Pour in chicken broth, soy sauce, rice vinegar, sesame oil, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes until vegetables are tender and flavors meld.
05 - Taste and adjust seasoning as needed.
06 - Ladle soup into bowls. Top with chili crisp, green parts of green onions, and sesame seeds if using. Serve hot.
