Description
This cozy one-pot egg roll soup combines ground pork, fresh vegetables, and a savory broth flavored with garlic, ginger, and soy sauce for a comforting and easy-to-make meal. Ideal for chilly days, it’s a healthy twist on classic egg roll flavors served in a warm, nourishing soup that can be customized with your choice of protein and spice level.
Ingredients
Scale
Protein and Aromatics
- 1 pound Ground Pork (substitute ground chicken or turkey if desired)
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Ginger, grated (ground ginger can be used as a substitute)
- 1 medium Yellow Onion, diced (shallots can be used for a milder flavor)
Liquids and Seasonings
- 1 tablespoon Soy Sauce (use gluten-free tamari if needed)
- 1 tablespoon Sesame Oil
- 6 cups Chicken Broth (low sodium; vegetable broth for vegetarian options)
- 1 tablespoon Rice Vinegar (apple cider vinegar as substitute)
- Salt and Pepper, to taste
Vegetables and Garnishes
- 1 cup Shredded Carrots (can be swapped for red bell pepper)
- 4 cups Green Cabbage, thinly sliced (napa cabbage is a good alternative)
- 1/2 cup Green Onions, chopped (reserve some for garnish)
- 2 Beaten Eggs (optional)
- Red Pepper Flakes or Sriracha (optional, for heat)
Instructions
- Cook the Pork: In a large pot over medium-high heat, add the ground pork and cook for 5–7 minutes, stirring frequently, until browned and no longer pink. Drain excess fat to keep the soup light.
- Sauté Aromatics: Add diced yellow onion, minced garlic, and grated ginger to the pot with the cooked pork. Sauté for 3–4 minutes until the onions are translucent and fragrant, releasing their flavors.
- Add Seasonings and Broth: Stir in soy sauce, sesame oil, and rice vinegar, incorporating thoroughly with the meat and aromatics. Pour in the chicken broth and bring the mixture to a gentle boil.
- Simmer Vegetables: Once boiling, add shredded carrots and thinly sliced green cabbage. Reduce heat to low and let the soup simmer for about 15 minutes to develop flavor and soften vegetables.
- Incorporate Eggs (Optional): If using, slowly drizzle beaten eggs into the simmering soup while gently stirring in a circular motion to create delicate egg ribbons throughout the broth.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, topped with reserved chopped green onions and a sprinkle of red pepper flakes or a dash of sriracha for extra heat if desired.
Notes
- For best texture, omit the egg ribbons when storing leftovers and add freshly beaten eggs when reheating.
- Vegetarian option: substitute ground pork with plant-based ground meat and use vegetable broth instead of chicken broth.
- Adjust the spice level by varying the amount of red pepper flakes or sriracha.
- Can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Keywords: egg roll soup, ground pork soup, easy soup recipe, one pot meal, Asian soup, healthy soup, comforting soup