Pin It The first time I made this soup, it was because I had leftover coleslaw mix from a failed taco night attempt. Standing in front of my open refrigerator, half an onion staring back at me, I decided to throw everything into a pot and see what happened. Two hours later, my roommate walked through the door asking what smelled like our favorite takeout spot, and I realized I had accidentally created something I would make weekly for years. The best discoveries often start with what you have on hand.
Last winter, when my friend Sarah was recovering from surgery and needed comfort food but had zero appetite, I brought her a container of this soup. She texted me at midnight asking for the recipe because she had eaten the entire portion in one sitting and was already plotting her next batch. Thats when I knew this wasnt just another weeknight dinner—it was the kind of food that shows up when people need to feel cared for.
Ingredients
- 1 lb ground pork: I have tried every ground meat here, but pork brings that classic egg roll flavor and just enough richness to make the broth feel substantial.
- 4 cloves garlic, minced: Do not even think about using jarred garlic here. Fresh is absolutely worth the extra minute of prep work.
- 2 tablespoons fresh ginger, grated: This is what makes the kitchen smell like an actual restaurant, and that warming kick is non-negotiable.
- 1 tablespoon soy sauce: Use a good quality one here because it does all the heavy lifting for depth of flavor in the broth.
- 1 tablespoon sesame oil: Add this at just the right moment, and it will transform the entire soup into something that tastes takeout worthy.
- 1 medium yellow onion, diced: The onions almost disappear into the broth, leaving behind this subtle sweetness that balances everything perfectly.
- 1 cup shredded carrots: These add color and just the slightest crunch even after simmering.
- 4 cups green cabbage, thinly sliced: I used to use pre-shredded coleslaw mix for speed, but slicing your own cabbage gives you better texture control.
- 1/2 cup green onions: Using half in the cooking process builds layers of flavor, while the rest on top makes it look like you put in extra effort.
- 6 cups chicken broth: Low sodium is crucial here because you will be adding other salty elements and want total control.
- 1 tablespoon rice vinegar: This tiny splash cuts through the richness and brightens the entire bowl.
- 2 eggs, beaten (optional): Some weeks I skip this, but those delicate ribbons really do make it feel special.
Instructions
- Brown the pork:
- Cook the ground pork over medium-high heat until it is no longer pink, breaking it up with your wooden spoon as it browns. Season with a pinch of salt and pepper and drain any excess fat before moving on.
- Bloom the aromatics:
- Add the onion, garlic, and ginger directly to the pork and sauté until the onions start softening and your kitchen smells amazing. This step takes about 4 minutes and is worth every second.
- Build the broth:
- Stir in the soy sauce, sesame oil, and rice vinegar before pouring in the chicken broth. Bring everything to a gentle boil and watch the flavors start coming together.
- Add the vegetables:
- Drop in the carrots and cabbage, then reduce the heat to medium-low and simmer until the vegetables are tender but still have some life in them. Stir in half the green onions during the last few minutes.
- Create the egg ribbons (if using):
- Slowly drizzle the beaten eggs into the simmering soup while stirring in a gentle circular motion. The eggs will cook instantly into those beautiful ribbons that make this feel so restaurant quality.
- Finish and serve:
- Taste the soup and adjust with more salt, pepper, or soy sauce before ladling into bowls. Top with the remaining green onions and add heat if you like it spicy.
Pin It This recipe has become my go-to when someone needs bringing soup, which happens more often than you would think. There is something about familiar flavors in soup form that just hits differently, and seeing people's faces when they realize what they are eating never gets old.
Making It Your Own
Ground chicken or turkey work beautifully here if you do not eat pork, though the flavor will be slightly lighter. I have also added sliced mushrooms and bell peppers when my CSA box was overflowing, and the soup handled them beautifully without losing its identity.
Freezing And Meal Prep
This soup freezes exceptionally well, though I recommend leaving out the eggs if you plan to freeze portions and adding them fresh when you reheat. The texture holds up perfectly for up to three months, and honestly, it tastes even better after the flavors have had time to marry in the freezer.
What To Serve Alongside
Crusty bread is surprisingly perfect for soaking up that flavorful broth, but simple steamed rice keeps it more traditional. A crisp green salad with citrus vinaigrette cuts through the richness nicely, and sometimes I just serve it with extra sriracha and call it dinner.
- A dry Riesling or unsweetened iced tea complements the spices perfectly.
- Fresh cilantro would be gorgeous on top if you have some handy.
- The leftovers somehow taste even better the next day.
Pin It There is nothing quite like a soup that comes together in one pot but tastes like it took all day to make. This recipe has saved more weeknights than I can count, and I hope it finds its way into your regular rotation too.
Recipe FAQs
- → What makes this soup taste like egg rolls?
The combination of ground pork, cabbage, carrots, ginger, garlic, soy sauce, and sesame oil mirrors the classic filling flavors of traditional egg rolls, all simmered in a savory broth.
- → Can I make this soup gluten-free?
Yes, simply substitute tamari or certified gluten-free soy sauce for regular soy sauce, and ensure your chicken broth is labeled gluten-free.
- → What protein alternatives work well?
Ground chicken or turkey make excellent lighter substitutions for ground pork while maintaining the soup's savory character and satisfying texture.
- → How do I store and reheat leftovers?
Store cooled soup in airtight containers for up to 4 days. Reheat gently over medium heat, adding a splash of broth if needed. The cabbage will soften but flavors continue to develop.
- → Can I freeze this soup?
Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. For best texture, omit eggs when freezing and add fresh when reheating.
- → What can I add for more vegetables?
Sliced mushrooms, bell peppers, bean sprouts, or bok choy make excellent additions. Add heartier vegetables like mushrooms during simmering, and delicate ones like sprouts in the last 2-3 minutes.