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One-Pot Egg roll Soup

One-pot egg roll soup with ground pork, green onions, and sesame seeds in a white bowl
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All the bold, savory flavors of a classic egg roll in a warm and comforting soup. This one-pot egg roll soup is loaded with ground beef, crisp vegetables, and fresh ginger in a rich savory broth.

Ingredients

Scale
  • 1 tablespoon sesame oil
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
  • 4 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (optional)
  • 8 oz egg noodles
  • 3 green onions, sliced
  • 1 teaspoon sesame seeds for garnish

Instructions

  1. Heat sesame oil in a large pot over medium-high heat. Add ground beef and cook for 5 to 6 minutes, breaking it apart with a spoon, until fully browned.
  2. Add diced onion, minced garlic, and grated ginger. Cook for 2 to 3 minutes until fragrant.
  3. Add coleslaw mix and cook for 3 to 4 minutes until vegetables begin to soften but still have some crunch.
  4. Pour in chicken broth, soy sauce, rice vinegar, and sriracha if using. Stir to combine and bring to a gentle simmer.
  5. Add egg noodles and cook according to package directions, about 6 to 8 minutes, until tender.
  6. Remove from heat and stir in sliced green onions.
  7. Ladle soup into bowls and top with sesame seeds. Serve immediately.

Notes

  • For a spicier soup, add more sriracha or a pinch of red pepper flakes.
  • For a lower-carb version, omit noodles or substitute with zucchini noodles added at the very end.
  • Store noodles separately if meal prepping to keep the best texture all week.
  • Ground turkey or chicken can be substituted for the beef- add extra soy sauce or a pinch of five-spice to boost flavor.

Nutrition

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