Cozy One-Pot Egg Roll Soup

A warm, easy soup that tastes like an egg roll in a bowl. It cooks fast and cleans up fast.

introduction

This Cozy One-Pot Egg Roll Soup with Green Onions and Ginger is simple and comforting. It blends ground pork, cabbage, ginger, and green onions into a light broth that feels like a hug. For more ideas on the same cozy style, see this Cozy One-Pot Egg Roll Soup recipe for extra notes and photos.

why make this recipe

Make this recipe when you want a quick, warm meal with lots of flavor. It uses one pot, so you save time and dishes. The soup is flexible — you can change meats or skip eggs. If you like easy, hearty soups, you might also enjoy the Hearty Chicken Veggie Soup for another one-pot idea.

how to make Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

1. Heat a large pot over medium-high heat. Add sesame oil.
2. Add diced onion and cook until soft, about 3 minutes.
3. Add ground pork. Cook and break it up until no pink remains.
4. Stir in garlic and grated ginger. Cook 1 minute until fragrant.
5. Add soy sauce and rice vinegar. Stir to combine.
6. Pour in chicken broth and bring to a gentle boil.
7. Add shredded carrots and thinly sliced cabbage. Simmer 5–7 minutes until cabbage is tender.
8. Stir in chopped green onions. Hold back some for garnish.
9. If using eggs: beat them in a small bowl, then slowly pour into the hot soup while stirring to make ribbons.
10. Taste and add salt, pepper, and red pepper flakes or sriracha if you want heat.
    For notes on similar soups and tips, check this Irresistible Coconut Curry Soup with Dumplings for inspiration on flavors and add-ins.

Ingredients :

• 1 pound Ground Pork (Substitute with ground chicken or turkey if desired.)
• 4 cloves Garlic (minced)
• 2 tablespoons Fresh Ginger (grated) (Ground ginger can work in a pinch.)
• 1 tablespoon Soy Sauce (Use gluten-free tamari if needed.)
• 1 tablespoon Sesame Oil
• 1 medium Yellow Onion (diced) (Shallots work for a milder flavor.)
• 6 cups Chicken Broth (low sodium) (Vegetable broth for vegetarian options.)
• 1 cup Shredded Carrots (Can be swapped for red bell pepper.)
• 4 cups Green Cabbage (thinly sliced) (Napa cabbage is a great alternative.)
• 1/2 cup Green Onions (chopped) (Hold back some for garnish.)
• 1 tablespoon Rice Vinegar (Apple cider vinegar is a suitable substitute.)
• Salt and Pepper (Season to taste.)
• 2 Beaten Eggs (optional) (Omit if you prefer a lighter dish.)
• Red Pepper Flakes or Sriracha (optional) (For a splash of heat.)

Directions :

Step-by-Step Instructions

1. Prepare all vegetables: mince garlic, grate ginger, dice onion, shred carrots, and slice cabbage.
2. Heat sesame oil in a large pot over medium-high heat. Add onion and cook until soft.
3. Add ground pork and cook until browned. Drain excess fat if needed.
4. Add garlic and ginger; stir 30–60 seconds.
5. Stir in soy sauce and rice vinegar. Mix well.
6. Pour in chicken broth and bring to a boil.
7. Add carrots and cabbage; reduce to a simmer and cook until tender, about 5–7 minutes.
8. Stir in green onions. If using eggs, slowly pour beaten eggs into the simmering soup while stirring to create ribbons.
9. Season with salt, pepper, and optional heat. Serve hot.

how to serve Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

Serve in deep bowls. Top with extra sliced green onions and a pinch of red pepper flakes or a drizzle of sriracha. Offer soy sauce or hot sauce on the side. Add a spoon of toasted sesame oil for extra aroma.

how to store Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

Cool the soup to room temperature. Store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove over low heat so the cabbage stays tender. For longer storage, freeze up to 3 months in freezer-safe containers, leaving space for expansion.

tips to make Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

• Use low-sodium broth so you can control salt.
• Cut cabbage thin so it cooks fast.
• Add carrots or bell pepper for color and crunch.
• For a lighter version, swap pork for ground turkey or chicken.
• Add the eggs last and pour them slowly for thin egg ribbons.

variation (if any)

• Vegetarian: use vegetable broth and crumble firm tofu instead of pork.
• Spicy: add more sriracha or a sliced chili.
• Noodle bowl: add cooked rice noodles or ramen at the end for a heartier meal.

FAQs

Q: Can I make this soup without meat?
A: Yes. Use vegetable broth and firm tofu or extra vegetables. It still tastes great.

Q: Can I use ground chicken or turkey?
A: Yes. Both work well and give a lighter flavor.

Q: How long does the soup take to make?
A: About 25 to 30 minutes from start to finish.

Q: Can I prepare parts ahead?
A: Yes. Chop vegetables ahead and store in the fridge. Cook soup when ready.

Q: Will the cabbage be soft or crunchy?
A: You can control it. Cook less for more crunch, or simmer longer for soft cabbage.

Conclusion

For another take on the egg-roll-in-a-bowl idea, see this version at Egg Roll in a Bowl Recipe – The Pioneer Woman which gives a similar, easy approach. If you want a turkey-based soup, try the ground turkey soup idea at Egg Roll Soup (with ground turkey) – The Menu Maid for a good variation.

Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

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• Author: lamharmalmehdi25
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A warm and easy soup that tastes like an egg roll in a bowl, blended with ground pork, cabbage, and ginger in a light broth.

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Ingredients

• 1 pound Ground Pork (or ground chicken/turkey)
• 4 cloves Garlic (minced)
• 2 tablespoons Fresh Ginger (grated)
• 1 tablespoon Soy Sauce (gluten-free tamari if needed)
• 1 tablespoon Sesame Oil
• 1 medium Yellow Onion (diced)
• 6 cups Chicken Broth (low sodium, or vegetable broth)
• 1 cup Shredded Carrots (or red bell pepper)
• 4 cups Green Cabbage (thinly sliced)
• 1/2 cup Green Onions (chopped, hold some for garnish)
• 1 tablespoon Rice Vinegar (or apple cider vinegar)
• Salt and Pepper (to taste)
• 2 Beaten Eggs (optional)
• Red Pepper Flakes or Sriracha (optional)

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Instructions

1. Prepare all vegetables: mince garlic, grate ginger, dice onion, shred carrots, and slice cabbage.
2. Heat sesame oil in a large pot over medium-high heat. Add onion and cook until soft.
3. Add ground pork and cook until browned. Drain excess fat if needed.
4. Add garlic and ginger; stir for 30–60 seconds until fragrant.
5. Stir in soy sauce and rice vinegar. Mix well.
6. Pour in chicken broth and bring to a boil.
7. Add carrots and cabbage; reduce to a simmer and cook until tender, about 5–7 minutes.
8. Stir in green onions. If using eggs, slowly pour beaten eggs into the simmering soup while stirring to create ribbons.
9. Season with salt, pepper, and optional heat. Serve hot.

Notes

Use low-sodium broth for better control over salt. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 100mg

Keywords: egg roll soup, one-pot soup, easy soup, quick meal