Step 1: Brown the Protein

Heat your soup pot over medium-high heat. Add your ground meat, 1 teaspoon of sea salt, and the white pepper or ginger. Break the meat apart with a spatula and cook until fully browned and no pink remains. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.

Step 2: Sauté the Vegetables

Ensure you have about 2-3 tablespoons of fat in the pot. If it is dry, add your fat of choice. Add the Napa cabbage and ½ teaspoon of salt. Sauté for 15 minutes, stirring every 5 minutes until soft. Stir in the mushrooms and remaining salt, cooking for another 5 minutes.

Step 3: Simmer and Serve

Return the cooked meat to the pot. Add your broth, scallion whites, ginger, and garlic. Bring to a gentle simmer, cover, and cook for 5 minutes. Remove from heat, stir in the scallion greens and coconut aminos, and serve hot.

Pro Tips

• Always slice your Napa cabbage into consistent bite-sized pieces so it cooks evenly.
• Use high-quality bone broth for a more luxurious, velvety texture.
• For extra crunch, garnish the finished bowl with thinly sliced radish or toasted sesame seeds.
• If the soup tastes flat, a tiny splash of coconut aminos usually fixes it perfectly.