One Pot Egg Roll Soup with Green Onions and Ginger

One Pot Egg Roll Soup is my go-to dinner when I want something cozy, fast, and packed with flavor. It tastes exactly like a crispy egg roll, but in a warm, slurpable bowl. Once you try this, it will earn a permanent spot in your weeknight rotation.

I still remember the first time I threw this together on a random Tuesday with a bag of coleslaw mix sitting in the fridge. I cooked some ground beef with fresh ginger and soy sauce, and the whole kitchen smelled amazing within minutes. This one pot egg roll soup uses simple pantry ingredients and delivers that savory, gingery flavor we all love from takeout egg rolls. It is the kind of recipe that feels special without any extra effort, and cleanup is basically nothing since everything cooks in a single pot.

What You Need to Make This Cozy Egg Roll Soup

I always keep a bag of coleslaw mix on hand because it is the shortcut that makes this one pot egg roll soup so fast to pull together. Pro tip: look for a mix that includes both shredded cabbage and carrots for the best texture and color.

• 1 tablespoon sesame oil (toasted sesame oil adds the deepest flavor)
• 1 lb ground beef (I prefer 80/20 for the best savory richness)
• 1 tablespoon fresh ginger, grated (fresh only, it makes a real difference over dried)
• 3 cloves garlic, minced
• 4 cups chicken broth (low-sodium lets you control the salt level)
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar (adds a gentle tang that balances the savory broth)
• 1 (14 oz) bag coleslaw mix, shredded cabbage and carrots
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, for garnish

Pro tip: Ground chicken or turkey works as a substitute for beef. If using turkey, add a small extra drizzle of sesame oil to keep the flavor rich.

How to Cook One Pot Egg Roll Soup Step by Step

I recommend having everything prepped before you turn on the heat. This recipe moves quickly once the beef hits the pan, and staying ahead of each step makes it completely stress-free.

Step 1: Heat the sesame oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned with no pink remaining, about 5 to 7 minutes. Look for a golden color on the meat for the best flavor.

Step 2: Add the grated ginger and minced garlic directly into the pot with the browned beef. Stir and cook for about 1 minute until the garlic softens and the kitchen smells incredible. Do not skip this step, it builds the entire flavor base of the soup.

Step 3: Pour in the chicken broth, soy sauce, and rice vinegar. Stir everything together and bring the soup to a gentle simmer over medium heat, about 2 to 3 minutes.

Step 4: Add the coleslaw mix and stir it into the broth. Cook for 3 to 5 minutes until the cabbage is wilted but still has a slight crunch. Watch this step carefully. Overcooked cabbage turns limp and loses that satisfying bite that makes this one pot egg roll soup so good.

Step 5: Remove the pot from the heat and stir in the sliced green onions. Ladle into bowls and top with sesame seeds before serving.

Total time from start to bowl is about 25 minutes.

Best Ways to Serve Your Egg Roll Soup

This soup is hearty on its own, but pairing it with the right sides makes it even better. Here are some of the best sides for one pot egg roll soup.

Steamed white rice: The mild rice soaks up all that savory ginger broth and makes the meal extra filling. Perfect for hungry families.

Ramen or rice noodles: Stir cooked noodles right into the pot before serving for a heartier one pot egg roll soup that feels like a full noodle bowl.

Wonton strips or crispy chow mein noodles: Sprinkle these on top for a crunchy contrast that echoes the texture of a real egg roll wrapper.

Chili crisp or sriracha on the side: A drizzle adds bold heat and extra depth to every spoonful.

Steamed dumplings or potstickers: Serve a few on the side for a fun, restaurant-style meal at home.

More Easy One-Pot Dinners to Try Next

If this one pot egg roll soup hit the spot, there are plenty of other cozy, satisfying dinners worth adding to the weekly menu. The Easy One Pot Cajun Chicken Alfredo Orzo delivers bold, creamy flavor with the same minimal cleanup approach, and the One Pot Cheesy Southwest Chicken Rice is another family-friendly winner that comes together fast on a single burner.

For nights when something warm and brothy sounds perfect, the Easy Vegetable Orzo Soup is a light and nourishing option, while the Chicken Ramen Stir Fry brings that same Asian-inspired flavor profile with a fun noodle twist. All four recipes are weeknight-friendly and guaranteed to satisfy.

Simple Storage and Reheating Tips

This one pot egg roll soup stores well and tastes just as good the next day. Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.

When reheating, warm it gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened overnight. Avoid boiling it again so the cabbage stays as tender-crisp as possible.

I recommend enjoying this soup fresh when possible, as the coleslaw mix softens more after freezing and thawing. If you do freeze it, store in a freezer-safe container for up to 1 month and reheat slowly on the stovetop. Pro tip: slice a few fresh green onions to stir in after reheating. It instantly brightens the whole flavor.

Egg Roll Soup FAQs

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