Cozy One-Pot Egg Roll Soup with Green Onions and Ginger
This heartwarming one-pot egg roll soup captures all the beloved flavors of a classic egg roll in a comforting, easy-to-make bowl. Savory ground pork, aromatic ginger and garlic, and tender crisp vegetables simmer together in a rich broth, offering a satisfying and healthy meal. It's the perfect weeknight dinner that delivers maximum flavor with minimal cleanup.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- All the craveable flavors of an egg roll, transformed into a comforting soup.
- Prepped and cooked in under an hour, making it perfect for busy weeknights.
- Loaded with fresh vegetables and lean protein, offering a satisfying and nutritious meal.
- Requires just one pot, minimizing cleanup and making dinner a breeze.
- Highly customizable with options for different proteins and spice levels.
Ingredients
- 450 grams (1 pound) ground pork, or substitute with ground chicken or turkey if desired
- 4 cloves garlic, minced
- 30 grams (2 tablespoons) fresh ginger, grated
- 15 milliliters (1 tablespoon) soy sauce, or gluten-free tamari if needed
- 15 milliliters (1 tablespoon) sesame oil
- 1 medium yellow onion, diced, or shallots for a milder flavor
- 1.4 liters (6 cups) low sodium chicken broth, or vegetable broth for vegetarian options
- 120 grams (1 cup) shredded carrots, or red bell pepper
- 4 cups thinly sliced green cabbage, or napa cabbage
- 60 grams (1/2 cup) chopped green onions, plus more for garnish
- 15 milliliters (1 tablespoon) rice vinegar, or apple cider vinegar as a suitable substitute
- Salt and freshly ground black pepper, to taste
- 2 large eggs, beaten (optional, omit if you prefer a lighter dish)
- Red pepper flakes or Sriracha, for serving (optional, for a splash of heat)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat over medium-high heat. Add the ground pork and cook for approximately 5 to 7 minutes, breaking it apart with a spoon and stirring frequently until the meat is thoroughly browned and no longer pink. This step is crucial for developing a deep, savory base for the soup. Carefully drain any excess fat from the pot to prevent the soup from becoming greasy.
- Add the diced yellow onion, minced garlic, and grated fresh ginger to the pot with the browned pork. Sauté these aromatics for 3 to 4 minutes, stirring continuously, until the onions become translucent and the delightful fragrances of garlic and ginger are released. This builds a robust flavor foundation for 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 1 minute, letting the flavors meld. Then, pour in the chicken broth and bring the entire mixture to a gentle boil over medium-high heat.
- Once the broth is bubbling, add the shredded carrots and the thinly sliced green cabbage to the pot. Stir them into the simmering liquid. Reduce the heat to low, cover the pot, and let the soup simmer for about 15 minutes, or until the cabbage and carrots are tender-crisp. Do not overcook to maintain some texture in the vegetables.
- If you are including eggs, slowly drizzle the beaten eggs into the gently simmering soup while continuously stirring the soup in a circular motion. This creates beautiful, delicate ribbons of cooked egg throughout the broth, similar to egg drop soup.
- Taste the soup and carefully adjust the seasoning with salt and freshly ground black pepper as needed. Remember that soy sauce is salty, so add additional salt sparingly. Serve the soup hot, topped generously with the remaining chopped green onions and, if desired, a sprinkle of red pepper flakes or a drizzle of Sriracha for an extra kick.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Cutting board
- Grater (for ginger)
- Measuring cups and spoons
- Ladle
Essential Success Tips
- Ensure the ground pork is thoroughly browned and excess fat is drained for the best flavor and texture in the soup.
- Don't skip sautéing the onions, garlic, and ginger; this step unlocks their aromatic compounds and builds the foundation of the soup's flavor.
- Add the cabbage and carrots last to maintain a pleasant tender-crisp texture, preventing them from becoming mushy.
- When adding eggs, drizzle them slowly into a gently simmering soup while stirring to create fine, delicate ribbons rather than large clumps.
- Taste and adjust seasonings before serving, as individual preferences for saltiness and spice can vary.
Professional Cooking Secrets
- Toasting the sesame oil briefly with the aromatics before adding broth enhances its nutty flavor and aroma significantly.
- For an extra layer of umami, consider adding a teaspoon of mushroom powder or a splash of fish sauce alongside the soy sauce.
- If you have time, prepare the vegetables in advance; this significantly reduces your active cooking time on a busy weeknight.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Variations: For a vegetarian version, use extra-firm crumbled tofu instead of pork and vegetable broth. You can also add other quick-cooking vegetables like spinach or bean sprouts in the last few minutes of simmering.
- Spice Level: Adjust the amount of red pepper flakes or Sriracha to your preferred heat level. A dash of chili garlic sauce also works wonderfully.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup is excellent for meal prep. You can prepare it up to 2-3 days in advance. The flavors often deepen overnight. Store in an airtight container in the refrigerator and reheat gently.
What can I use if I don't have fresh ginger?
While fresh ginger provides the best flavor, you can substitute with ground ginger in a pinch. Use about 1 teaspoon of ground ginger for every tablespoon of fresh grated ginger.
Is this soup suitable for a low-carb diet?
Absolutely! This egg roll soup is naturally low in carbohydrates, packed with protein and non-starchy vegetables, making it an excellent choice for a low-carb or keto-friendly meal.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 380, Protein: 28g, Fat: 22g, Carbs: 15g, Fiber: 4g, Sodium: 950mg.
Allergy Information
Contains soy (from soy sauce or tamari). Contains eggs if added. This dish is naturally dairy-free and nut-free. For a gluten-free version, use gluten-free tamari instead of soy sauce.
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