Description
A warm and comforting bowl of egg roll soup that captures the essence of traditional egg rolls in a delicious soup format, featuring ground pork, green onions, and ginger.
Ingredients
- 1 pound Ground Pork (or ground chicken/turkey)
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (grated)
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 medium Yellow Onion (diced)
- 6 cups Chicken Broth (low sodium)
- 1 cup Shredded Carrots
- 4 cups Green Cabbage (thinly sliced)
- ½ cup Green Onions (chopped)
- 1 tablespoon Rice Vinegar
- Salt and Pepper (to taste)
- 2 Beaten Eggs (optional)
- Red Pepper Flakes or Sriracha (optional)
Instructions
- Prepare the ingredients by mincing the garlic, grating the ginger, dicing the yellow onion, and chopping the green onions.
- In a large pot, heat the sesame oil over medium-high heat. Add the ground pork and cook until browned, breaking it into small pieces (about 5-7 minutes).
- Stir in the minced garlic, grated ginger, and diced onion. Cook until the onion is translucent (about 3-4 minutes).
- Pour in the chicken broth, then add shredded carrots and green cabbage. Stir to combine and bring to a gentle simmer.
- Add soy sauce, rice vinegar, salt, and pepper to the soup, tasting and adjusting seasoning as necessary.
- If using eggs, drizzle the beaten eggs into the soup while stirring to create strands, then let it simmer for another 3-4 minutes until vegetables are tender.
- Remove from heat, and serve hot, garnished with chopped green onions and a sprinkle of red pepper flakes or Sriracha if desired.
Notes
Prep all ingredients before cooking for a smoother process. Adjust spice levels to your taste. This soup can be made ahead and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian