Description
This Egg Roll Soup recipe is a deconstructed version of the classic egg roll in soup form. It’s packed with savory flavors and hearty ingredients that make it a comforting and satisfying meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon sesame oil
- 1 pound ground pork or ground turkey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, diced
- 1 small green cabbage, shredded (about 4 cups)
- 2 carrots, julienned or shredded
- 4 cups chicken broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat sesame oil: Heat sesame oil in a large pot over medium-high heat.
- Cook pork: Add ground pork and cook until browned.
- Add aromatics: Stir in garlic, ginger, and onion; sauté until fragrant.
- Incorporate veggies: Add cabbage and carrots, cook until slightly wilted.
- Add broth and seasonings: Pour in chicken broth, soy sauce, rice vinegar, and sriracha. Simmer for 10–15 minutes.
- Adjust seasoning: Taste and season with salt and pepper.
- Serve: Top with sliced green onions and serve hot.
Notes
- For a low-carb version, stick with ground pork and use a sugar-free broth.
- Add chopped water chestnuts or mushrooms for extra texture.
- This soup stores well and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 230
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
