Description
This comforting One-Pot Egg Roll Soup captures all the flavors of a classic egg roll in a warm, hearty bowl. Ground pork, fresh ginger, and garlic combine with crunchy cabbage and carrots in a savory broth. Beaten eggs swirled in create a silky texture, while sesame oil and soy sauce add authentic depth. Ready in just 30 minutes, this soup is perfect for an easy weeknight meal that feels indulgent yet wholesome.
Ingredients
Scale
Protein and Aromatics
- 1 lb Ground Pork (can substitute with ground chicken or turkey)
- 3 cloves Garlic (minced) (fresh for best aroma)
- 1 inch Fresh Ginger (grated) (or use ground ginger if out of fresh)
- 1 medium Yellow Onion (diced) (can use shallots for milder flavor)
- 2 large Beaten Eggs (omit for a lighter dish)
Liquids and Sauces
- 1 tbsp Soy Sauce (use gluten-free tamari if needed)
- 1 tbsp Sesame Oil (essential for authentic taste)
- 4 cups Chicken Broth (low sodium) (vegetable broth for vegetarian option)
- 2 tbsp Rice Vinegar (or apple cider vinegar)
Vegetables
- 1 cup Shredded Carrots (red bell peppers can be used instead)
- 4 cups Green Cabbage (thinly sliced) (Napa cabbage is a good alternative)
- 4 stalks Green Onions (chopped) (set some aside for garnish)
Seasonings
- to taste Salt and Pepper (adjust according to your taste)
- to taste Red Pepper Flakes or Sriracha (add for spice)
Instructions
- Brown the Meat: In a large pot over medium-high heat, cook the ground pork for about 5–7 minutes until browned. Drain any excess fat to keep the soup from being greasy.
- Sauté Aromatics: Add the diced yellow onion, minced garlic, and grated fresh ginger to the pot. Sauté for 3–4 minutes until the onion becomes translucent and fragrant, which infuses the broth with deep flavor.
- Add Seasonings and Broth: Stir in the soy sauce, sesame oil, and rice vinegar to meld the savory and tangy flavors. Slowly pour in the chicken broth and bring the mixture to a gentle boil to start building the soup base.
- Cook Vegetables: Toss in the shredded carrots and thinly sliced cabbage. Allow the soup to simmer for about 15 minutes until the cabbage is tender but still has a slight crunch. Mix in half of the chopped green onions to add freshness.
- Incorporate Eggs: Slowly drizzle the beaten eggs into the simmering soup while gently stirring in one direction. This technique creates delicate egg ribbons, adding a creamy texture without overpowering the broth.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. If you like a little heat, add red pepper flakes or sriracha to your preference. Ladle the soup into bowls and garnish with the remaining green onions for a fresh finish.
Notes
- Substitute ground chicken or turkey for pork to reduce fat content.
- For a vegetarian version, replace ground meat with firm tofu and use vegetable broth.
- Use gluten-free tamari instead of soy sauce to make it gluten-free.
- Be careful when adding eggs; pour slowly and stir gently to achieve ribbon-like strands.
- Add red pepper flakes or sriracha last to control the spice level.
- Fresh ginger adds the best aroma, but ground ginger can be used in a pinch.
