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