Description
This Egg Roll Soup recipe is a comforting and flavorful soup that captures all the tastes of a traditional egg roll without the wrapper. Packed with ground pork, aromatic vegetables, and Asian-inspired seasonings, it’s a satisfying meal-in-a-bowl.
Ingredients
Scale
Ingredients:
- 1 tablespoon sesame oil
- 1 pound ground pork (or ground chicken)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 4 cups chicken broth
- 1 1/2 cups shredded carrots
- 4 cups shredded green cabbage
- 1/2 teaspoon black pepper
- 1 teaspoon rice vinegar (optional)
- Green onions and sesame seeds for garnish (optional)
Instructions
- Heat sesame oil: In a large pot, heat sesame oil over medium-high heat.
- Cook ground pork: Add ground pork and cook until browned, breaking it apart with a spoon, about 5–7 minutes.
- Add vegetables: Add diced onion, garlic, and ginger. Cook until fragrant and softened, about 2–3 minutes.
- Season and simmer: Stir in soy sauce, chicken broth, carrots, cabbage, black pepper, and rice vinegar. Bring to a boil, then simmer for 10–15 minutes.
- Adjust seasoning and serve: Taste and adjust seasoning if needed. Serve hot, garnished with green onions and sesame seeds.
Notes
Notes:
- This soup captures all the flavors of a classic egg roll without the wrapper.
- For a low-carb version, skip the carrots or reduce the amount.
- You can customize by adding mushrooms, bamboo shoots, or a drizzle of sriracha for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 990mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
