One-Pot Gochujang Turkey Soup
Ingredients
For the seasoned turkey:
1 lb ground turkey, thawed
2 tbsp soy sauce
1 tbsp gochujang (use 1 tsp if you want mild heat)
1 tbsp sesame oil
1 tbsp brown/light sugar or honey (I use both)
3+ cloves garlic, minced
¾ to 1 tsp ground ginger (In a pinch, I use dried, ground ginger)
Soup base:
1 tbsp neutral oil (canola, avocado, light olive oil, or butter)
1 large white onion, sliced (green onions are great, too!)
4 cups shredded green cabbage (1 head of cabbage)
6 cups chicken or vegetable broth
½ cup dry orzo
Salt & pepper to taste
Optional:
1 tsp rice vinegar or apple cider vinegar to add brightness (I use Amoy spicy vinegar)
1 tsp fish sauce or a pinch of mushroom bouillon to add umami (I added miso paste)
Chili flakes or gochugaru for more heat
Toasted sesame oil to drizzle
Marinate the Turkey
In a bowl, mix together:
1 lb ground turkey
2 tbsp soy sauce
1 tbsp gochujang
1 tbsp sesame oil
1 tbsp brown sugar or honey (I use honey for this part)
¾ to 1 tsp ground ginger (I used dried, ground ginger)
3 cloves minced garlic
Mix well and set aside for 10–15 minutes while prepping veggies. (If time, let marinate 1 hour)
Sauté Onions & Bloom the Ginger
In a 5-quart pot, heat 1 tbsp oil or butter over medium heat. If using butter, let it brown a little for more flavor.
Add sliced white onion and cook 5–6 minutes until soft and slightly golden.
Sprinkle in a small pinch of extra ground ginger (like ¼ tsp) and stir for 30 seconds — this “blooms” the spice, making it aromatic and rich.
*Note: If using fresh ginger, add this to the marinade along with soy sauce, gochujang, garlic, sesame oil, etc. Sauté any extra fresh ginger (if using more) alongside the onions and garlic in your pot, before adding the turkey. This will mellow and deepen its flavor.
Brown the Turkey
Push the onions etc. to the sides of the pot, making room for the turkey in the center.
Add the marinated turkey to the pot.
Break it apart with a spoon and cook until fully browned and fragrant (about 6–8 minutes).
Add Broth & Cabbage
Pour in 6 cups of broth. Stir in the shredded cabbage.
Bring the pot to a boil, then reduce heat to a simmer.
Add Orzo
Stir in ½ cup of dry orzo. Let it simmer uncovered for 10–12 minutes, stirring occasionally so the orzo doesn’t stick.
Taste and Adjust
Taste the broth and adjust:
Need more umami? Add 1 tsp fish sauce or a pinch of mushroom bouillon. (My favorite is to add a tablespoon of miso paste)
Need brightness? Add a splash of rice vinegar.
Too flat? Add a pinch of sugar or a little more soy sauce. (I usually add both)
Want more heat? Add chili flakes or gochugaru.
Finish & Serve
Once the orzo is tender and the soup is rich and balanced, remove from heat.
Drizzle in a bit of toasted sesame oil if desired.
Ladle into bowls and garnish with green onions, sesame seeds, or even a soft-boiled egg for extra chef points.
