Egg Roll Soup Recipe

Introduction

Egg Roll Soup is a comforting and flavorful twist on the classic egg roll, served up as a warm, savory soup. Packed with ground pork, fresh vegetables, and fragrant seasonings, this dish is quick to make and perfect for a cozy meal.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 lb ground pork (or ground chicken)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced (for garnish)
• 1 boiled egg, halved (optional, for garnish)

Instructions

1. Step 1: In a large pot, heat the vegetable oil over medium heat. Add the ground pork or chicken and cook until browned, breaking it up with a spoon as it cooks.
2. Step 2: Add the diced onion, minced garlic, and grated fresh ginger to the pot. Sauté for 2-3 minutes until the onion softens and the mixture is fragrant.
3. Step 3: Stir in the shredded cabbage and carrots. Cook for an additional 2 minutes until the vegetables begin to soften.
4. Step 4: Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, and ground black pepper. Add red pepper flakes if you like extra heat. Bring the soup to a gentle simmer over medium heat and let cook for 5-7 minutes to meld the flavors.
5. Step 5: Serve the soup hot, garnished with sliced green onions and boiled egg halves if desired.

Tips & Variations

• For a vegetarian version, substitute ground pork with firm tofu or mushrooms and use vegetable broth instead of chicken broth.
• Add noodles or cooked rice for a heartier soup.
• Adjust red pepper flakes according to your preferred spice level.
• Fresh ginger adds bright flavor, but ground ginger can be used in a pinch—use about 1/2 teaspoon.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. The soup can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of pork?

Yes, ground chicken is a great substitute and will work well in this recipe, providing a similar texture with a leaner flavor.

Is it possible to make this soup gluten-free?

Absolutely! Use gluten-free soy sauce or tamari to keep the soup gluten-free without sacrificing flavor.

Egg Roll Soup Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

This comforting Egg Roll Soup captures all the flavors of a classic egg roll in a warm, hearty bowl. Ground pork or chicken is sautéed with aromatic garlic, ginger, and onions, then combined with shredded cabbage and carrots. The hearty mixture simmers in a flavorful broth seasoned with soy sauce, rice vinegar, and sesame oil, delivering a perfect balance of savory and tangy notes. Garnished with sliced green onions and optional boiled egg halves, this soup is an easy-to-make, nourishing dish ideal for cozy dinners.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon vegetable oil
• 1/2 lb ground pork or ground chicken
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)

Garnish

• 2 green onions, sliced
• 1 boiled egg, halved (optional)

Instructions

1. Brown the Meat: In a large pot, heat vegetable oil over medium heat. Add the ground pork or chicken and cook until browned, breaking it up into small pieces with a spoon to ensure even cooking.
2. Sauté Aromatics: Add diced onion, minced garlic, and grated fresh ginger to the pot. Cook for 2-3 minutes until fragrant and the onion becomes soft and translucent.
3. Cook Vegetables: Stir in shredded cabbage and shredded carrots. Continue cooking for about 2 minutes until the vegetables start to soften while maintaining some crunch.
4. Add Liquids and Seasonings: Pour in the chicken broth, soy sauce, rice vinegar, and sesame oil. Sprinkle ground black pepper and, if desired, red pepper flakes. Stir well to combine all ingredients.
5. Simmer the Soup: Bring the mixture to a gentle simmer over medium heat. Allow the soup to cook for about 10 minutes so the flavors meld together and the vegetables become tender.
6. Garnish and Serve: Ladle the soup into bowls and garnish with sliced green onions and optional boiled egg halves. Serve hot for the best flavor and comfort.

Notes

• You can substitute ground pork with ground chicken or turkey for a lighter version.
• Adjust the amount of red pepper flakes to control the spiciness of the soup.
• For a vegetarian version, replace ground meat with tofu and use vegetable broth instead of chicken broth.
• Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
• Adding cooked rice or noodles can make this soup more filling.

Keywords: Egg Roll Soup, Asian Soup, Ground Pork Soup, Cabbage Soup, Easy Soup Recipe, Comfort Food, Weeknight Dinner