Description

Egg Roll Soup is a comforting and flavorful soup that captures all the delicious flavors of an egg roll in a bowl. This easy-to-make soup is filled with ground pork, cabbage, carrots, and Asian-inspired seasonings.

Ingredients

For the Soup:

1 tablespoon sesame oil
1 pound ground pork (or ground turkey)
1 yellow onion (diced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 small green cabbage (shredded, about 4 cups)
2 carrots (julienned or shredded)
4 cups low-sodium chicken broth
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

For Garnish:

2 green onions (sliced)
sesame seeds (optional)

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Instructions

In a large pot or Dutch oven, heat sesame oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon, about 5–7 minutes.
Add diced onion, garlic, and ginger and sauté for 2–3 minutes until fragrant and soft.
Stir in shredded cabbage and carrots, and cook for another 3–4 minutes until slightly wilted.
Pour in chicken broth, soy sauce, rice vinegar, black pepper, and red pepper flakes if using.
Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with green onions and sesame seeds.

Notes

For a low-carb version, use ground chicken or turkey and add extra veggies like mushrooms or bell peppers.
Leftovers store well in the fridge for 3–4 days and taste even better the next day.