Cozy One-Pot Egg Roll Soup with Green Onions and Ginger
Embrace the comforting flavors of your favorite egg roll, transformed into a hearty, soul-warming soup that's incredibly easy to make. This one-pot wonder combines savory ground pork (or your preferred protein) with aromatic ginger, garlic, and crisp vegetables in a rich, flavorful broth, all finished with a bright touch of green onions. It's a perfect weeknight meal that delivers satisfying taste with minimal cleanup.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Incredibly flavorful, capturing the essence of a classic egg roll in a comforting soup form.
- A true one-pot meal, making cleanup an absolute breeze for busy weeknights.
- Highly customizable with your choice of protein and various vegetables, adapting to your pantry and preferences.
- Packed with nutrient-rich vegetables and aromatic spices for a healthy, satisfying, and filling dish.
- Ready in under an hour, making it an ideal solution for a quick yet deeply delicious family dinner.
Ingredients
- 450 grams (1 pound) Ground Pork – Substitute with ground chicken or turkey if desired for a lighter option.
- 4 cloves Garlic (minced) – Approximately 20 grams.
- 30 grams (2 tablespoons) Fresh Ginger (grated) – Ground ginger (5 grams or 1 teaspoon) can work in a pinch, but fresh is highly recommended for optimal flavor.
- 15 ml (1 tablespoon) Soy Sauce – Use gluten-free tamari for a gluten-free dish.
- 15 ml (1 tablespoon) Sesame Oil – Toasted sesame oil adds a deeper, nuttier flavor.
- 1 medium Yellow Onion (diced) – Approximately 180 grams. Shallots (2-3 medium, diced) work well for a milder, slightly sweeter flavor.
- 1.4 liters (6 cups) Chicken Broth (low sodium) – Vegetable broth can be used for vegetarian options, adjusting other ingredients accordingly.
- 120 grams (1 cup) Shredded Carrots – Can be swapped for thinly sliced red bell pepper for a different texture and color.
- 450 grams (4 cups) Green Cabbage (thinly sliced) – Napa cabbage (400-500g) is a great alternative for a slightly sweeter, softer texture.
- 50 grams (1/2 cup) Green Onions (chopped) – Hold back some for garnish before adding the rest to the soup.
- 15 ml (1 tablespoon) Rice Vinegar – Apple cider vinegar (1 tablespoon) is a suitable substitute if needed.
- Salt and Freshly Ground Black Pepper – Season to taste.
- 2 large Beaten Eggs (optional) – Omit if you prefer a lighter, egg-free dish.
- Red Pepper Flakes or Sriracha (optional) – For a splash of heat and a vibrant kick.
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat over medium-high heat. Add the ground pork. Break up the meat with a spoon or spatula and cook for approximately 5–7 minutes, stirring frequently, until the pork is thoroughly browned and no longer pink. This browning step is crucial for developing deep, savory flavor. Carefully drain any excess fat from the pot, leaving just a thin layer for sautéing.
- Add the diced yellow onion, minced garlic, and grated fresh ginger to the pot with the browned pork. Reduce the heat to medium and sauté for 3–4 minutes, stirring regularly, until the onions become translucent and the aromatics are intensely fragrant. This process softens the vegetables and releases their essential oils, building the flavor foundation of the soup.
- Stir in the soy sauce, sesame oil, and rice vinegar, ensuring they are well combined with the pork and sautéed aromatics. Allow this mixture to cook for about one minute, letting the liquids meld with the solids. Then, pour in the chicken broth, scraping any browned bits from the bottom of the pot with your spoon to incorporate all the delicious flavors into the broth. Bring the mixture to a gentle boil.
- Once the broth is bubbling gently, add the shredded carrots and thinly sliced green cabbage to the pot. Stir to submerge the vegetables in the broth. Reduce the heat to a low simmer, cover the pot partially, and let the soup cook for about 15 minutes. This simmering time allows the vegetables to soften to a tender-crisp texture and the flavors to fully meld together.
- If you are incorporating eggs, slowly drizzle the beaten eggs into the gently simmering soup while continuously stirring the soup in a slow, circular motion with a whisk or fork. This technique creates delicate, feathery strands of egg throughout the broth, similar to an egg drop soup, adding a subtle richness and texture. Stir only until the egg is cooked through, approximately 1 minute.
- Taste the soup and adjust the seasoning as needed with salt and freshly ground black pepper. Remember that the soy sauce already contributes salinity, so add salt gradually and cautiously. Serve the soup hot, topped generously with the remaining chopped green onions. For an extra kick, a sprinkle of red pepper flakes or a drizzle of sriracha can be added just before serving.
Tools You’ll Need
- Large Pot or Dutch Oven (minimum 5-liter capacity)
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Microplane or fine grater (for ginger)
- Large Spoon or Ladle
- Whisk or Fork (if adding eggs)
Essential Success Tips
- Do not overcrowd the pot when browning the pork; if necessary, cook in batches to ensure it browns properly and develops a deep, rich flavor rather than steaming.
- Fresh ginger and garlic make a significant difference in the overall flavor profile compared to their powdered counterparts; always opt for fresh whenever possible.
- Taste and adjust seasoning frequently throughout the cooking process. The sodium levels in various broths and soy sauce can vary, so add salt gradually and only as needed.
- When adding the eggs, a slow, steady drizzle into a gently swirling soup creates delicate, feathery strands rather than large, rubbery clumps. Keep the soup at a gentle simmer, not a rolling boil.
- For the best texture, avoid overcooking the cabbage; it should be tender-crisp, offering a slight bite, not mushy or overly soft.
Professional Cooking Secrets
- To deepen the umami profile even further, consider adding a dash (about 5 ml or 1 teaspoon) of fish sauce along with the soy sauce and sesame oil. It won't make the soup taste 'fishy' but will amplify the overall savory depth.
- For an extra layer of aromatic complexity, lightly toast your sesame oil in the pot for about 30 seconds before adding other aromatics like onion, garlic, and ginger. This gentle toasting unlocks a more intense, nutty aroma and flavor. Be careful not to burn it.
- If you desire additional crunch and textural contrast, serve the soup with a handful of crushed wonton strips, a sprinkle of crispy fried shallots, or a few crumbled rice crackers on top just before eating.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened too much.
- Vegetarian Variation: To make this dish vegetarian, simply omit the ground pork and use vegetable broth. For protein, consider adding crumbled firm tofu (pressed and lightly browned) or sautéed mushrooms with the aromatics.
- Spice Level: Control the heat according to your preference by adjusting the amount of red pepper flakes or sriracha. For more intense heat, finely mince a fresh chili pepper (like a bird's eye chili) and sauté it along with the garlic and ginger.
Frequently Asked Questions
Can I prepare this soup ahead of time?
Absolutely! This soup often tastes even better the next day as the flavors have more time to meld and deepen. Simply prepare it as directed, allow it to cool completely, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of extra broth or water if the consistency has become too thick.
What can I serve with Egg Roll Soup?
This soup is quite hearty and satisfying on its own, making it a complete meal. However, it pairs wonderfully with a side of steamed jasmine rice, a crisp green salad with a ginger-sesame dressing, or some crusty bread for dipping. For a playful and authentic touch, you could even serve it alongside actual mini egg rolls or spring rolls!
How can I make this soup low-carb?
The soup is naturally quite low in carbohydrates due to its primary ingredients of meat and non-starchy vegetables. To ensure it remains low-carb, simply omit the optional beaten eggs if you are tracking carbs strictly, and avoid serving it with high-carb sides like rice or noodles. The rich flavor and filling ingredients make it satisfying even without additional carbs.
Nutrition Facts (Per Serving)
Approximate per serving (1/6 recipe, with pork and egg): Calories: 380, Protein: 28g, Fat: 22g, Saturated Fat: 8g, Carbs: 18g, Fiber: 4g, Sugars: 6g, Sodium: 850mg.
Allergy Information
This dish contains soy (from soy sauce or tamari) and sesame (from sesame oil). If using standard soy sauce, it typically contains wheat (gluten); for a gluten-free version, always opt for gluten-free tamari. Please ensure all broth used is free of any specific allergens you wish to avoid.
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