Cozy One-Pot Egg Roll Soup
A comforting egg roll soup packed with ground pork, crisp vegetables, and hint of ginger, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound Ground Pork Feel free to substitute with ground chicken or turkey
- 4 cloves Garlic Minced
- 2 tablespoons Fresh Ginger Grated or use ground ginger in a pinch
- 1 tablespoon Soy Sauce Or gluten-free tamari
- 1 tablespoon Sesame Oil
- 1 medium Yellow Onion Diced; shallots for a milder flavor
- 6 cups Chicken Broth Low sodium; opt for vegetable broth for vegetarian options
- 1 cup Shredded Carrots Or red bell pepper instead
- 4 cups Green Cabbage Thinly sliced; consider Napa cabbage as an alternative
- 1/2 cup Green Onions Chopped, with some reserved for garnish
- 1 tablespoon Rice Vinegar Apple cider vinegar works too
- 1 to taste Salt
- 1 to taste Pepper
- to taste Red Pepper Flakes or Sriracha Optional, for a kick of heat
Instructions
Preparation
- Heat the sesame oil in a large pot over medium heat.
- Add the diced yellow onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
- Stir in the ground pork. Cook until it’s browned and fully cooked through.
- Pour in the chicken broth, soy sauce, and rice vinegar. Stir to combine.
- Add in the shredded carrots and green cabbage. Bring the mixture to a gentle boil.
- Reduce heat and let it simmer for about 10-15 minutes, or until the cabbage is tender.
- If using, stir in the beaten eggs slowly to create ribbons in the soup.
- Season with salt, pepper, and optional red pepper flakes or Sriracha to taste.
- Ladle into bowls, garnish with reserved green onions, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze portions for future meals. When reheating, do so over medium heat until warmed through.