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Cozy One-Pot Egg Roll Soup

A delightful one-pot soup that combines the flavors of egg rolls into a warm, comforting dish, perfect for any time of the year.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 pound Ground Pork Substitute with ground chicken or turkey if desired.
  • 4 cloves Garlic Minced.
  • 2 tablespoons Fresh Ginger Grated; ground ginger can work in a pinch.
  • 1 tablespoon Soy Sauce Use gluten-free tamari if needed.
  • 1 tablespoon Sesame Oil
  • 1 medium Yellow Onion Diced; shallots work for a milder flavor.
  • 6 cups Chicken Broth Low sodium; use vegetable broth for vegetarian options.
  • 1 cup Shredded Carrots Can be swapped for red bell pepper.
  • 4 cups Green Cabbage Thinly sliced; Napa cabbage is a great alternative.
  • 1/2 cup Green Onions Chopped; hold back some for garnish.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is a suitable substitute.
  • Salt and Pepper Season to taste.
  • 2 Beaten Eggs Optional; omit if you prefer a lighter dish.
  • Red Pepper Flakes or Sriracha Optional; for a splash of heat.

Method
 

Preparation
  1. In a large pot, heat the sesame oil over medium heat.
  2. Add the ground pork and cook until browned, breaking it apart with a spoon.
  3. Stir in the minced garlic, grated ginger, and diced onion. Cook until the onion is soft.
  4. Pour in the chicken broth and add the shredded carrots and cabbage.
  5. Stir in the soy sauce, rice vinegar, salt, and pepper.
  6. Let the soup simmer for about 10 minutes until the vegetables are tender.
  7. If using, slowly pour in the beaten eggs while stirring the soup gently to create ribbons.
  8. Once heated through, remove from heat and stir in some chopped green onions.

Notes

Serve the soup hot, garnished with the remaining chopped green onions on top. This dish can be accompanied by crusty bread or crackers. To store leftovers, cool completely, transfer to airtight containers, and refrigerate for up to 3 days or freeze for up to a month.