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One Pot Egg Roll Soup

One pot egg roll soup with ground beef, cabbage, and green onions in a white bowl
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One Pot Egg Roll Soup has all the delicious flavor of a classic egg roll in a cozy, slurpable bowl. Made with savory ground beef, crisp coleslaw mix, fresh ginger, and green onions all in a single pot.

Ingredients

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  • 1 tablespoon sesame oil
  • 1 lb ground beef
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 4 cups chicken broth (low-sodium recommended)
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds, for garnish

Instructions

  1. Heat sesame oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned with golden color, about 5 to 7 minutes.
  2. Add grated ginger and minced garlic to the pot. Stir and cook for 1 minute until fragrant. Watch the garlic closely and pull back if edges start to darken.
  3. Pour in the chicken broth, soy sauce, and rice vinegar. Stir and bring to a gentle simmer over medium heat.
  4. Stir in the coleslaw mix and cook for 3 to 5 minutes, until cabbage is wilted but still has a slight crunch. Do not overcook.
  5. Remove pot from heat. Stir in sliced green onions.
  6. Ladle into bowls and garnish with sesame seeds. Serve immediately.

Notes

  • Ground chicken or turkey can be substituted for beef. Add a drizzle of extra sesame oil if using turkey to keep richness in the broth.
  • For a spicier bowl, add red pepper flakes during cooking or serve with sriracha or chili crisp. Stir in cooked ramen or rice noodles for a heartier meal.

Nutrition

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