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1 large carrot, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, sliced for garnish
Low Carb Egg Roll Soup
Directions
Heat the olive oil in a large pot over medium heat.
Add the ground pork and cook until browned, breaking it apart with a spoon.
Add the onion, garlic, and ginger, and sauté until the onion is translucent.
Pour in the chicken broth and bring to a simmer.
Add the shredded cabbage and carrot, and cook until the vegetables are tender.
Stir in the soy sauce and sesame oil, and season with salt and pepper to taste.
Simmer for an additional 5 minutes to let the flavors meld together.
Ladle the soup into bowls and garnish with sliced green onions before serving.
