Spring Roll Soup

Spring Roll Soup

2 lbs lean ground pork

1 tbsp olive oil

1 white onion, diced 

3 cloves garlic, minced 

1 small green cabbage, shredded 

6 - 8 cups beef stock 

1 tsp crushed red pepper

1 tbsp sugar 

1 package beef soup base 

Salt and pepper to taste 

1 small package vermicelli rice noodles 

Additional toppings 

* toasted sesame seeds

* thinly sliced green onion

* wonton strips, home made or store bought 

Add olive oil to a large stock pot and heat over medium high heat. Add ground pork and scramble fry for 5 - 6 minutes, stirring occasionally until pork is lightly browned. 

Add onion and sautée for approximately 5 minutes. Add carrots and garlic & sautée an additional 2 minutes. Add cabbage, stock, beef soup mix, crushed red pepper, sugar, salt and pepper. 

Continue  cooking until soup reaches a boil. Reduce heat to medium low, cover and simmer for 15 minutes until the carrots and cabbage are nice and tender. Taste and season with a few generous pinches of salt. 

Bring water to boil in a medium pot. Add rice noodles and cook for approximately 3 minutes. Strain and set aside for addition to the soup. 

To serve, place a scoop of rice noodles in the bottom of a soup and add soup. 

Top with suggested additional toppings and serve