Egg roll soup is a delightful twist on the classic egg roll, capturing all the flavors in a warm, comforting bowl. It’s perfect for those chilly Midwest evenings when you crave something hearty yet light. This soup brings together the savory goodness of ground pork, the crunch of cabbage, and the aromatic blend of ginger and garlic, all in a soothing broth. It’s a quick and easy meal that fits perfectly into a busy lifestyle, offering a taste of takeout without leaving home.
This egg roll soup pairs wonderfully with a side of steamed jasmine rice or a simple green salad to balance the flavors. If you’re feeling indulgent, some crispy wonton strips on top add a delightful crunch. A light, refreshing drink like iced green tea complements the savory notes of the soup beautifully.
Ingredients
1 tablespoon vegetable oil
1 pound ground pork
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups chicken broth
2 cups water
1 tablespoon soy sauce
1 teaspoon sesame oil
2 cups shredded cabbage
1 cup shredded carrots
2 green onions, sliced
Salt and pepper to taste
Directions
Heat the vegetable oil in a large pot over medium heat.
Add the ground pork and cook until browned, breaking it up with a spoon.
Stir in the onion, garlic, and ginger, cooking until the onion is translucent.
Pour in the chicken broth and water, bringing the mixture to a simmer.
Add the soy sauce and sesame oil, stirring to combine.
Mix in the cabbage and carrots, cooking until they are tender but still crisp.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with sliced green onions before serving
Variations & Tips
For a vegetarian version, substitute the ground pork with crumbled tofu or tempeh. You can also add mushrooms for an earthy flavor. If you prefer a spicier kick, toss in some red pepper flakes or a dash of hot sauce. For a gluten-free option, ensure your soy sauce is gluten-free or use tamari instead.
