This dish captures all the flavors of a classic egg roll in a warm, comforting soup.
Packed with ground pork, cabbage, carrots, and savory seasonings, it’s a perfect one-pot meal.
Egg Roll Soup Recipe
1 tablespoon olive oil
1 lb ground pork (or ground chicken or turkey)
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups chicken broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cups green cabbage, shredded
1 cup carrots, shredded
1/4 teaspoon black pepper
Salt, to taste
Optional toppings: chopped green onions, sesame seeds, sriracha
Directions:
Cook the Pork:
In a large pot, heat olive oil over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spoon. Drain any excess fat.
Add Aromatics:
Add the diced onion, garlic, and grated ginger to the pot. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add Broth and Vegetables:
Stir in the chicken broth, soy sauce, and rice vinegar. Bring the soup to a simmer and add the shredded cabbage and carrots. Season with black pepper and salt to taste.
Simmer:
Let the soup simmer for 10-15 minutes, or until the cabbage and carrots are tender.
Serve:
Ladle the Egg Roll Soup into bowls and top with green onions, sesame seeds, or a drizzle of sriracha for a little heat.
Tips:
Add a handful of bean sprouts for extra crunch.
For a low-carb option, skip the rice and enjoy as is!
This Egg Roll Soup is hearty, flavorful, and a healthy take on a takeout classic—perfect for a warm, comforting meal!
Of course. Here is a detailed paragraph of exactly 300 words about the recipe:
This incredibly flavorful Egg Roll Soup masterfully captures the essential taste of a deep-fried classic in a light, nourishing, and brothy form, making it a perfect comfort food for any day of the week.
The process begins by browning ground pork—though chicken or turkey are excellent alternatives—in a large pot to create a rich, savory foundation, which is then infused with the aromatic trifecta of diced onion, fragrant garlic, and spicy fresh ginger.
Once these ingredients mingle and become translucent, the liquid base of chicken broth, salty soy sauce, and tangy rice vinegar is introduced, bringing the entire mixture to a lively simmer.
The defining vegetables, shredded green cabbage and sweet carrots, are stirred in next, softening and wilting until perfectly tender while absorbing the surrounding savory flavors, with the entire pot seasoned simply with black pepper and salt.
The true beauty of this one-pot wonder lies in its fantastic versatility; it can be easily adapted to suit various dietary needs by swapping the protein for a plant-based option or adding a kick of heat with a drizzle of sriracha.
Furthermore, it stores remarkably well, lasting for days in the refrigerator and freezing beautifully for future effortless meals, always reheating to a piping hot perfection.
When serving, a flourish of fresh toppings like chopped green onions and a sprinkle of toasted sesame seeds adds a necessary crunch and visual appeal, truly completing the experience.
For a heartier meal, it can be poured over a bed of steamed rice or accompanied by crispy wonton strips for dipping, ensuring every spoonful is a warm, satisfying, and guilt-free homage to the beloved takeout favorite, proving that sometimes the best part of the egg roll is indeed the filling.
