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One-pot egg roll soup

One-pot egg roll soup in white bowl topped with green onions and sesame seeds
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Warm, hearty soup with all the flavors of egg rolls – savory ground pork, cabbage, ginger, and green onions in a flavorful broth. Ready in 40 minutes with minimal cleanup.

Ingredients

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  • 1 lb ground pork
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 4 cups green cabbage, thinly sliced
  • 1/2 cup green onions, chopped (divided)
  • 6 cups chicken broth (low sodium preferred)
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste
  • 2 beaten eggs (optional, for egg drop style)
  • Red pepper flakes or sriracha (optional, for heat)

Instructions

  1. In a large soup pot over medium-high heat, add ground pork and break apart with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink. Season with salt and pepper. Drain excess fat if needed.
  2. Add diced onion, garlic, and ginger to the pot. Saute for 3-4 minutes until fragrant and onions are translucent.
  3. Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring to a gentle boil.
  4. Add carrots and cabbage. Reduce heat to medium-low and simmer for 15 minutes until vegetables are tender. Add half the green onions.
  5. Optional: Slowly drizzle beaten eggs into simmering soup while stirring in circular motion to create egg ribbons.
  6. Taste and adjust seasoning. Ladle into bowls and top with remaining green onions. Add sriracha or red pepper flakes if desired.

Notes

  • Ground chicken or turkey can substitute for pork. Add extra sesame oil for richness if using leaner meat.
  • Napa cabbage works well in place of green cabbage for a more tender texture.
  • Store without egg ribbons for best texture when reheating. Soup keeps 3 days refrigerated or 3 months frozen.
  • For slow cooker: Brown pork first, then cook on low 6-7 hours or high 3-4 hours.

Nutrition

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