Ginger Scallion Soup with Ground Pork

Ginger Scallion Soup with Ground Pork

This soup is simultaneously light, bright, and extremely satisfying on a chilly day! 

Ginger Scallion Soup with Ground Pork

Servings: 6-8

Dive into a bowl of this to satisfy your craving for that big plate of dumplings you miss so much from your favorite Japanese spot. This soup deconstructs the classic pork gyoza. All the flavor, half the labor. No time spent carefully crimping the edges of a dumpling wrapper only to feel a bit defeated when they look more like weird footballs than elegant packages. Don’t be alarmed when we skip the sear on the meat. The silky texture comes from cooking it slowly and gently. Serve this soup on it's own or with some steamed rice for a heartier meal. 



2 # Ground Pork (or Beef, or a mix)

3 inch piece of Ginger, peeled and finely minced

2 bunches scallions, sliced (reserve one bunch for serving)

5 cloves garlic, minced

3 quarts chicken stock 

1 onion, diced into ¼ inch pieces

1 carrot, peeled and diced into ¼ inch pieces

¼ head of cabbage (caraflex, savoy, or green), sliced into ¼ inch thick strips

5 pieces shiitake mushroom, sliced

2 pieces dried shiitake mushroom (optional)

5 pieces cremini mushroom, sliced

5 eggs, whisked

3 T sesame oil, plus more for serving

1 T togarashi, plus more for serving

Soy Sauce


Place ground meat into a large bowl and season with 2 tablespoons of kosher salt and ½ tablespoon of ground black pepper. Add ⅔ of the minced ginger, 1 bunch of the sliced scallions, garlic, togarashi, and sesame oil to the meat and mix until combined. Allow mixture to sit in the fridge for at least two hours, but preferably overnight. Add meat mixture and the rest of the ingredients, except for the eggs, soy sauce, and reserved scallions, to a large pot with a lid. Cook over low heat at a mild simmer for 1 ½-2 hours, gently stirring occasionally. Season with salt and soy sauce to taste before adding the egg. Right before serving, create a gentle whirlpool by stirring pot with a spoon, and slowly stream in whisked eggs. Cover pot and let eggs cook. Finish with reserved sliced scallions, a shake of togarashi and a drizzle of sesame oil.