Egg Roll Soup

A delightful one-pot soup that combines tender vegetables, savory ground pork, and a warm, brothy base reminiscent of traditional egg rolls.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Chinese

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb Ground pork Adds richness and flavor
2 cups Cabbage, shredded Contributes crunch and nutrition
2 medium Carrots, diced Provides sweetness and color
3 stalks Green onions, chopped Enhance flavor with a fresh, mild onion taste
1 tbsp Ginger, minced Adds warmth and spice
3 cloves Garlic, minced Brings pungent aroma and depth of flavor
4 cups Chicken broth Forms the base of the soup
3 tbsp Soy sauce Provides saltiness and umami
1 tbsp Rice vinegar Balances flavors with acidity
to taste Salt Adjust according to preference
to taste Pepper Adjust according to preference
1 tbsp Sesame oil Drizzled on top for nuttiness

Method

Cooking

In a large pot, add ground pork and cook until browned, breaking it apart as it cooks.
Stir in minced garlic, ginger, cabbage, and carrots. Cook for about 5 minutes until the veggies soften.
Add chicken broth, soy sauce, and rice vinegar. Stir well and bring the mixture to a simmer.
Taste and add salt and pepper as needed, adjusting the flavor to your liking.
Just before serving, stir in the chopped green onions. Allow them to wilt slightly for added freshness.
Ladle the soup into bowls and drizzle a bit of sesame oil on top. Enjoy warm.

Notes

Use fresh vegetables for better flavor and texture. Substitute ground turkey or chicken for a lighter option. You can prepare the soup ahead and reheat for easy meals. Leftovers can be kept in the fridge for up to three days.