One-Pot Egg Roll Soup (Printable)

Hearty soup with ground pork, cabbage, and ginger in a savory broth.

# What You Need:

→ Protein and Aromatics

01 - 1 pound ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil

→ Vegetables

06 - 1 medium yellow onion, diced
07 - 1 cup shredded carrots
08 - 4 cups green cabbage, thinly sliced
09 - 1/2 cup green onions, chopped, divided

→ Broth and Seasonings

10 - 6 cups chicken broth
11 - 1 tablespoon rice vinegar
12 - Salt and pepper to taste

→ Optional Add-Ins

13 - 2 eggs, beaten
14 - Red pepper flakes or sriracha to taste

# Steps:

01 - Heat a large soup pot over medium-high heat. Add ground pork and break apart with a wooden spoon. Cook until browned and no longer pink, approximately 5 to 7 minutes. Season with salt and pepper. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and grated ginger to the browned pork. Cook for 3 to 4 minutes until fragrant and onions begin to soften.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring mixture to a gentle boil.
04 - Add shredded carrots and sliced cabbage. Reduce heat to medium-low and simmer for approximately 15 minutes until vegetables are tender but not mushy. Stir in half the chopped green onions.
05 - Slowly drizzle beaten eggs into simmering soup while stirring in a circular motion to create delicate ribbons. Skip this step if not adding eggs.
06 - Taste and adjust seasoning with additional salt, pepper, or soy sauce. Ladle into bowls and garnish with remaining green onions. Add sriracha or red pepper flakes for heat if desired.

# Expert Advice:

01 -
  • It captures everything you crave about egg rolls in spoon form, which somehow feels even more satisfying.
  • The cleanup is so minimal you might actually volunteer to do dishes for once.
  • This soup freezes beautifully, so you can always have comfort food waiting in your freezer.
02 -
  • I once skipped draining the pork fat thinking it would add more flavor, and the soup ended up so greasy we could barely eat it. Do not make my mistake.
  • The vinegar might seem unnecessary, but it is what keeps the soup from tasting heavy and one dimensional.
  • If you add the eggs too vigorously, they will clump together into one weird blob. Go slow and steady.
03 -
  • Use a vegetable peeler to peel your ginger instead of a knife, and you will waste less and get more flavor.
  • If the soup seems too thin, let it simmer uncovered for an extra 10 minutes to reduce slightly.
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