Description
This Egg Roll Soup is a comforting and flavorful dish inspired by the classic egg roll filling. Packed with savory ground pork, crunchy vegetables, and an aromatic broth, it’s a low-carb and satisfying meal perfect for any time of year.
Ingredients
Units
Scale
- 1 lb ground pork (or ground turkey/chicken)
- 1 tbsp sesame oil (or vegetable oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 4 cups chicken broth
- 2 cups shredded cabbage (green or Napa cabbage)
- 1 cup shredded carrots
- 1/2 cup sliced green onions (plus extra for garnish)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 1/2 tsp ground black pepper
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for a thicker soup)
Optional Toppings:
- Crispy wonton strips
- Sesame seeds
- Additional green onions
Instructions
1. Cook the Pork:
- Heat sesame oil in a large pot or Dutch oven over medium heat.
- Add the ground pork and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if necessary.
2. Sauté the Aromatics:
- Add the diced onion, garlic, and ginger to the pot. Sauté for 2-3 minutes, until fragrant and the onion is softened.
3. Add Broth and Vegetables:
- Pour in the chicken broth, soy sauce, and rice vinegar. Stir well.
- Add the shredded cabbage, carrots, and sliced green onions. Bring the soup to a boil, then reduce heat to a simmer.
4. Simmer the Soup:
- Let the soup simmer for 10-15 minutes, or until the vegetables are tender.
- If using, stir in the cornstarch slurry to thicken the soup slightly. Cook for an additional 2-3 minutes until the soup thickens.
5. Serve:
- Ladle the soup into bowls and garnish with crispy wonton strips, sesame seeds, and extra green onions, if desired.
Notes
- Protein Variations: Substitute ground pork with ground chicken, turkey, or even crumbled tofu for a vegetarian option.
- Extra Veggies: Add mushrooms, bell peppers, or bean sprouts for more variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.