Description

This One-Pot Egg Roll Soup combines the savory flavors of ground pork, fresh vegetables, and aromatic seasonings into a comforting and easy-to-make soup. With tender cabbage, shredded carrots, and a silky egg swirl, it captures the essence of egg roll filling in a healthy, warming bowl. Perfect for a quick weeknight meal, this recipe is fully customizable with options for poultry or vegetarian broth and can be spiced up to taste.

Ingredients

Scale

Protein and Aromatics

1 lb Ground Pork (can substitute with ground chicken or turkey)
3 cloves Garlic (minced) (fresh for best aroma)
1 inch Fresh Ginger (grated) (or use ground ginger if out of fresh)
1 medium Yellow Onion (diced) (can use shallots for milder flavor)
2 large Beaten Eggs (omit for a lighter dish)

Seasonings and Oils

1 tbsp Soy Sauce (use gluten-free tamari if needed)
1 tbsp Sesame Oil (essential for authentic taste)
2 tbsp Rice Vinegar (or apple cider vinegar)
to taste Salt and Pepper (adjust according to your taste)
to taste Red Pepper Flakes or Sriracha (add for spice)

Vegetables and Broth

4 cups Chicken Broth (low sodium) (vegetable broth for vegetarian option)
1 cup Shredded Carrots (red bell peppers can be used instead)
4 cups Green Cabbage (thinly sliced) (Napa cabbage is a good alternative)
4 stalks Green Onions (chopped) (set some aside for garnish)

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Instructions

Brown the Ground Pork: In a large pot over medium-high heat, cook the ground pork for about 5–7 minutes until fully browned. Make sure to break up the meat as it cooks for even browning. Drain any excess fat to keep the soup light.
Sauté Aromatics: Add diced yellow onion, minced garlic, and grated ginger to the pot. Continue to sauté for 3–4 minutes until the onion becomes translucent and fragrant, blending the flavors nicely.
Add Seasonings and Broth: Stir in soy sauce, sesame oil, and rice vinegar into the meat and aromatics mixture. Then, slowly pour in the chicken broth and bring everything to a gentle boil.
Add Vegetables and Simmer: Toss in shredded carrots and sliced cabbage. Reduce the heat and simmer the soup for about 15 minutes, or until the cabbage softens and the flavors meld. Mix in half of the chopped green onions for a fresh bite.
Incorporate Beaten Eggs: For a silky, creamy texture, slowly drizzle the beaten eggs into the simmering soup while gently stirring in a circular motion. This will create delicate egg ribbons throughout the soup.
Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with the remaining green onions. Add red pepper flakes or sriracha if you prefer a spicy kick.

Notes

Ground chicken or turkey can be used as a leaner substitute for pork.
For a vegetarian version, replace chicken broth with vegetable broth and omit the eggs if desired.
Fresh ginger is preferred for a brighter taste, but ground ginger works in a pinch.
Adjust the amount of sesame oil based on your flavor preference as it can be quite strong.
The soup tastes even better the next day as flavors continue to develop.
To make it gluten-free, use tamari in place of soy sauce.