Description
Egg Roll Soup is a flavorful and comforting Asian-inspired dish that captures the essence of classic egg rolls in a warm, hearty soup. Ground pork is browned and cooked with aromatic garlic, ginger, and onions, then simmered with crunchy cabbage and carrots in a savory chicken broth seasoned with soy sauce, rice vinegar, and a hint of sriracha for optional heat. This soup is quick to prepare, perfect for a satisfying low-carb or gluten-free meal, and easily customizable with various proteins or toppings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork (or ground chicken or turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional for heat)
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- ½ cup shredded carrots (optional, extra)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the sesame oil: In a large pot, warm the sesame oil over medium heat to prepare for cooking the pork.
- Brown the ground pork: Add the ground pork to the pot and cook until browned, breaking it apart with a spoon. This should take about 5–7 minutes and develops the savory base of the soup.
- Sauté the onion: Stir in the diced onion and cook for another 2–3 minutes until softened, adding sweetness and aroma.
- Add garlic and ginger: Mix in the minced garlic and grated ginger, cooking for about 1 minute until fragrant to enhance the flavor profile.
- Add liquids and seasonings: Pour in the chicken broth, soy sauce, rice vinegar, and sriracha if using. Bring the mixture to a gentle simmer to meld flavors.
- Add vegetables: Stir in the coleslaw mix and optional extra shredded carrots. Let the soup cook for 5–7 minutes until the vegetables are tender but still retain some crunch.
- Season to taste: Adjust with salt and pepper according to your preference.
- Finish with green onions: Stir in the sliced green onions just before serving for a fresh, mild onion flavor.
- Serve hot: Ladle the soup into bowls and enjoy it warm, optionally garnishing with wonton strips or a soft-boiled egg.
Notes
- For a low-carb option, use all cabbage and skip the extra carrots to reduce sugars.
- Top the soup with crispy wonton strips for added crunch or add a soft-boiled egg for extra protein.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently.
