Description
This comforting Egg Roll Soup combines the savory flavors of chicken, fresh vegetables, and fragrant ginger in a light broth, topped with delicate ribbons of egg. Ready in just 35 minutes, this recipe offers a warm and satisfying bowl reminiscent of classic egg roll fillings in soup form—perfect for chasing away chilly days.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 cup shredded cabbage
- 1 cup sliced carrots
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, sliced (for garnish)
- 1 cup cooked chicken, shredded
- 2 eggs, beaten
- Salt and pepper to taste
Vegetables & Aromatics
Protein
Seasoning
Instructions
- Heat broth: In a large pot, warm the chicken broth over medium heat until it begins to simmer.
- Cook vegetables: Add the shredded cabbage, sliced carrots, and minced garlic to the pot. Cook gently until the vegetables soften, about 5-7 minutes, stirring occasionally to blend flavors.
- Add chicken and seasoning: Stir in the shredded cooked chicken, soy sauce, and grated ginger. Mix well to combine and allow the soup to heat through.
- Create egg ribbons: Slowly pour the beaten eggs into the simmering soup while stirring gently in one direction. This will create delicate ribbons of cooked egg throughout the broth.
- Season: Taste the soup and add salt and pepper as desired to enhance the flavor.
- Garnish and serve: Ladle the hot soup into bowls and garnish each with sliced green onions for a fresh finish.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken.
- Feel free to add other vegetables like mushrooms or snow peas for extra texture.
- To add spice, include a dash of crushed red pepper flakes or a splash of chili oil.
- Use low-sodium soy sauce to control salt levels.
- The egg ribbons technique is best done with the soup at a gentle simmer to avoid scrambling the eggs too thickly.
