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One Pot Egg Roll Soup with Green Onions and Ginger

One pot egg roll soup with ground beef, coleslaw mix, green onions, and sesame seeds in a Dutch oven
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This One Pot Egg Roll Soup has all the delicious flavor of an egg roll in a cozy, slurpable soup. Ready in 25 minutes with savory ground beef, crisp coleslaw mix, fresh ginger, and green onions, all made 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
  • 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 fully browned with no pink remaining, about 5-7 minutes.
  2. Add grated ginger and minced garlic to the pot. Stir and cook for 1 minute until fragrant and softened.
  3. Pour in chicken broth, soy sauce, and rice vinegar. Stir to combine and bring to a gentle simmer over medium heat, about 2-3 minutes.
  4. Stir in the coleslaw mix and cook for 3-5 minutes until the cabbage is wilted but still has a slight crunch. Do not overcook.
  5. Remove from heat. Stir in sliced green onions. Ladle into bowls and garnish with sesame seeds before serving.

Notes

  • Ground chicken or turkey can be substituted for beef. Add a small extra drizzle of sesame oil if using turkey to keep the flavor rich.
  • For a spicier soup, stir in red pepper flakes or a few dashes of sriracha. Serve with cooked rice or ramen noodles for a heartier meal.
  • Do not overcook the coleslaw mix. Pulling it off the heat while the cabbage still has a slight bite gives the best texture.

Nutrition

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