One-Pot Egg roll Soup

One-pot egg roll soup is the recipe I turn to when I want all the bold, savory flavors of a classic egg roll without any of the frying. It comes together fast and tastes like a warm hug in a bowl. If you have never tried making egg roll flavors into a soup, this recipe will completely change your weeknight dinner game.

I still remember the first time I made this on a cold Tuesday night with nothing but a bag of coleslaw mix and some ground beef in the fridge. The kitchen filled up with the most amazing aroma of ginger and sesame, and my family could not believe it came from one pot. This one-pot egg roll soup checks every box: it is fast, filling, and loaded with vegetables and protein. It has become one of my most-requested comfort food recipes, and I think it will become one of yours too.

Everything You Need in Your Bowl

I always keep these ingredients simple and easy to find at any grocery store. One thing I love about this one-pot egg roll soup is how flexible it is. Pro tip: grab a pre-shredded coleslaw bag to save yourself serious prep time.

• 1 tablespoon sesame oil
• 1 lb ground beef (I prefer 80/20 for the best flavor)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (fresh makes a real difference here)
• 1 (14 oz) bag coleslaw mix, shredded cabbage and carrots
• 4 cups chicken broth (low-sodium works great if you are watching salt)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha, optional but recommended
• 8 oz egg noodles
• 3 green onions, sliced
• 1 teaspoon sesame seeds for garnish

Pro tip: If you cannot find egg noodles, ramen noodles or thin rice noodles both work beautifully in this recipe.

How to Make This Cozy One-Pot Egg Roll Soup

I recommend reading through all the steps before you start. This soup moves quickly once it gets going, and having everything prepped and ready makes the whole process smooth.

Step 1: Heat sesame oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it apart with a wooden spoon, until fully browned and no pink remains. Do not rush this step. Good browning adds deep flavor to your one-pot egg roll soup.

Step 2: Add the diced onion, minced garlic, and grated ginger directly to the pot. Stir and cook for 2 to 3 minutes until everything is fragrant and the onion looks slightly translucent. Watch for the ginger aroma. That is your cue to move on.

Step 3: Toss in the coleslaw mix and stir to combine. Cook for 3 to 4 minutes until the vegetables just begin to soften. You want them to keep a little crunch, so do not overcook at this stage.

Step 4: Pour in the chicken broth, soy sauce, rice vinegar, and sriracha if using. Stir everything together and bring the soup to a gentle simmer. Taste the broth here and adjust soy sauce if needed, since different brands vary a lot in salt level.

Step 5: Add the egg noodles and cook according to package directions, usually 6 to 8 minutes, until tender. Stir occasionally so the noodles do not stick together at the bottom.

Step 6: Remove the pot from heat and stir in the sliced green onions. They will wilt slightly from the residual heat, which is perfect.

Step 7: Ladle the soup into bowls and top with sesame seeds. Serve immediately for the best texture.

Best Sides and Toppings for Egg Roll Soup Night

This soup is hearty enough to stand on its own, but the right pairings can take it to a whole new level. Here are some of the best sides for one-pot egg roll soup:

Crispy Wonton Strips: They add a satisfying crunch that mirrors the texture of an actual egg roll wrapper. Scatter them right on top just before serving.

Steamed Jasmine Rice: A small bowl of rice on the side makes this meal even more filling, especially for big appetites or growing kids.

Fresh Cilantro and Lime Wedges: The brightness of lime juice and fresh herbs cuts through the richness of the beef and sesame, balancing every bite.

Chopped Roasted Peanuts: A handful sprinkled on top adds a nutty, toasty contrast that works really well with the ginger and soy broth.

Extra Sriracha on the Side: For anyone who loves heat, having hot sauce at the table lets everyone customize their own bowl.

More Cozy Soups and Easy Dinners to Try Next

If one-pot egg roll soup has become a weeknight staple, these recipes are worth bookmarking next. The bold ginger and soy flavors in this soup pair naturally with other Asian-inspired comfort bowls, so the Easy Ginger Garlic Chicken Noodle Soup makes a perfect companion recipe to rotate through the week. For another satisfying one-pot dinner with minimal cleanup, the Easy Ground Beef and Cabbage Soup delivers the same cozy, hearty feel with a different flavor profile.

When it is time to branch out from soup, the Garlic Butter Chicken Bowtie Pasta offers a quick and crowd-pleasing dinner that comes together just as fast. For a lighter option that still hits the comfort food mark, the Healthy Orzo Vegetable Soup is a beautiful next step for anyone who loves a vegetable-packed bowl.

Keeping Leftovers Fresh and Delicious

This one-pot egg roll soup stores really well, making it a great option for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. If you plan to freeze it, the soup keeps well for up to 3 months. Just note that the noodles will soften after freezing, so you may want to cook the noodles fresh and stir them in when reheating.

To reheat, warm the soup gently on the stovetop over medium-low heat. Add a splash of extra chicken broth if it has thickened up in the fridge. Stir occasionally and heat just until hot all the way through. Avoid boiling, as this can cause the noodles to break apart.

Pro tip: If you are meal prepping, store the noodles separately from the broth. This keeps everything at the best texture all week long.

Your Questions About One-Pot Egg Roll Soup, Answered

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