Description
This Egg Roll Soup is the cozy comfort of your favorite takeout—made lighter and easier in one pot. I first tried it on a chilly night when I craved something warm and flavorful but didn’t want the fryer. With all the savory goodness of an egg roll, it’s hearty, healthy, and ready in a flash.
Ingredients
1 tbsp olive oil
1 lb ground pork (or ground chicken/turkey)
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, finely grated
4 cups chicken stock
1 tbsp soy sauce
1 tbsp rice vinegar
2 cups shredded green cabbage
1 cup shredded carrots
¼ tsp freshly ground black pepper
Salt, to taste
Optional Garnishes:
Chopped green onions
Sesame seeds
Drizzle of sriracha
Instructions
In a large pot, heat olive oil over medium heat. Add ground pork and cook until browned, breaking it up as it cooks.
Stir in chopped onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Add chicken stock, soy sauce, and rice vinegar. Bring to a gentle boil.
Stir in cabbage and carrots. Simmer for 5–7 minutes, until vegetables are tender.
Season with black pepper and salt to taste.
Serve hot, garnished with green onions, sesame seeds, and a touch of sriracha if desired.
Notes
Savory, filling, and soul-warming—this soup is your favorite egg roll in a spoonful.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: 250
- Fat: 14g
- Carbohydrates: 10g
- Protein: 22g