Description
Craving a cozy bowl of comfort food? Try this delicious Egg Roll Soup recipe for a satisfying meal tonight!
Ingredients
Scale
- 1 pound (454g) ground pork, chicken, or turkey
- 1 tablespoon (15ml) vegetable or avocado oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (15g) fresh ginger, grated
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, julienned (about 1 cup)
- 1 small head green cabbage, shredded (about 6 cups)
- 8 ounces (225g) mushrooms, sliced (optional)
- 6 cups (1.4 liters) chicken broth
- 2 tablespoons (30ml) soy sauce (or tamari for gluten-free option)
- 1 tablespoon (15ml) rice vinegar
- 1–2 teaspoons (5-10ml) sesame oil
- 2 tablespoons (30ml) sriracha or chili garlic sauce (optional, adjust to taste)
- 4 green onions, thinly sliced (for garnish)
- ¼ cup fresh cilantro, chopped (for garnish)
- Crispy wonton strips (optional, for garnish)
Instructions
- Step 1: Brown the Meat Heat 1 tablespoon of oil in a large Dutch oven or soup pot over medium-high heat. Add your ground meat (pork, chicken, or turkey) and cook until nicely browned, about 5-7 minutes. Break it into small pieces as it cooks to mimic the texture of traditional egg roll filling. Once browned, drain excess fat if needed, leaving about 1 tablespoon in the pot for flavor.
- Step 2: Cook the Aromatics Reduce heat to medium and add the minced garlic, grated ginger, and diced onions to the pot with the browned meat. Sauté for 2-3 minutes until fragrant and the onions begin to soften. This step builds the foundational flavor for your Egg Roll Soup, so don’t rush it – you want those aromatics to release their oils and infuse the meat.
- Step 3: Add Vegetables Add the julienned carrots, sliced mushrooms (if using), and shredded cabbage to the pot. Stir to combine everything with the meat and aromatics. Cook for about 3-5 minutes, allowing the vegetables to slightly soften but maintain some crispness. The cabbage will reduce in volume as it cooks down.
- Step 4: Add Liquids and Seasonings Pour in the chicken broth, soy sauce, and rice vinegar. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for 10-15 minutes, until the vegetables reach your desired tenderness. The cabbage should be tender but not mushy – similar to the filling you’d find in a traditional egg roll.
- Step 5: Final Touches Just before serving, stir in the sesame oil and sriracha or chili garlic sauce (if using). Taste and adjust seasonings as needed – you might want additional soy sauce for saltiness or rice vinegar for brightness. Ladle your Egg Roll Soup into bowls and garnish generously with sliced green onions, fresh cilantro, and crispy wonton strips if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg