Description
A cozy, comforting One-Pot Egg Roll Soup brimming with ginger, garlic, cabbage, and scallions. Simple, nourishing, and perfect for chilly evenings.
Ingredients
- 1 pound ground pork (or ground chicken/turkey)
- 4 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 1 tablespoon soy sauce (or gluten-free tamari)
- 1 tablespoon sesame oil
- 1 medium yellow onion, diced
- 6 cups chicken broth (or vegetable broth)
- 1 cup shredded carrots
- 4 cups thinly sliced green cabbage
- 1/2 cup chopped green onions (reserve some for garnish)
- 1 tablespoon rice vinegar
- Salt and pepper, to taste
- 2 beaten eggs (optional)
- Red pepper flakes or Sriracha (optional)
Instructions
- In a large pot over medium-high heat, cook the ground pork for 5–7 minutes until browned. Drain excess fat.
- Add onion, garlic, and ginger. Sauté 3–4 minutes until fragrant.
- Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring to a gentle boil.
- Add shredded carrots and sliced cabbage. Reduce heat and simmer for 15 minutes.
- If using eggs, slowly drizzle the beaten eggs into the soup while stirring gently.
- Season with salt and pepper. Serve topped with extra green onions and optional chili heat.
Notes
- Store leftovers without eggs added for the best texture.
- Freeze up to 3 months; thaw overnight before reheating.
- Use Napa cabbage for a softer texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian