Description
This Egg Roll Soup recipe is a comforting and flavorful dish that captures all the delicious flavors of an egg roll in a warm bowl of soup. It’s a perfect low-carb option packed with protein and veggies.
Ingredients
Scale
For the Soup:
- 1 tablespoon sesame oil
- 1 pound ground pork or ground chicken
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 4 cups green cabbage (shredded)
- 1 cup shredded carrots
- 4 cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Optional Toppings:
- Green onions
- Sesame seeds
- Sriracha
Instructions
- Heat sesame oil: In a large pot over medium heat.
- Sauté aromatics: Add diced onion, garlic, and ginger, and sauté until fragrant.
- Add broth and seasonings: Pour in chicken broth, soy sauce, rice vinegar, and red pepper flakes.
- Serve: Ladle into bowls and garnish with green onions, sesame seeds, or sriracha.
Add ground pork and cook until browned, breaking it up as it cooks.
Stir in cabbage and carrots, cook until slightly softened.
Simmer for 10–15 minutes until vegetables are tender. Adjust seasoning with salt and pepper.
Notes
- This soup is low-carb and ideal for meal prep.
- Enhance with mushrooms, water chestnuts, or a splash of toasted sesame oil for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
